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TLuxe 



Edited by 

GEO. R. WASHBURNE and STANLEY BRONNER 



Published by 

LOUISVILLE 



1911 



\ 



COPYRIGHT, 1911 

BULLETIN PUBLISHING CO. 
LOUISVILLE 



©CU292120 




Toreworè 




HIS, the first édition of Beverages de Luxe, is intended 

Oas â guide to connoisseurs, and those who serve them, 
and the editors fondly hope that it fills this purpose. 
Despite a spirit of fanaficism that periodically passes over the 
land, there is no denymg that fine beverages are among the things 
that make life brighter, happier and worth while. A knowledge as 
to the best of them, their sélection, their care and their serving, is, 
therefore, not amiss. 

The articles herewith presented on topics in connection with 
fine beverages, have been prepared by specialists and are worthy 
of préservation, as are the entire contents of this book, which 
will be found handy for référence in the club, the hôtel, and the 
high class cafe, and by those who enjoy the luxuries of those places. 



J talian 




BY 




GUIDO ROSSATI 


Wines 




Wine Expert 




of the Royal Department 






of Agriculture of Italy 



The grapevine bas flourished in Italy from the 
reniotest antiquity, the naine of Oenotria tellus, or 
land of wine, given to it by ancient poets, attesting 
the pre-eminence already attained by the peninsula 
in this line of production from the earliest times. 
Nowhere else, perhaps, has the product of the 
grape played snch an important part in national life as in 
ancient Kome and Greece ; in art as in literature, in religion as 
in politics. 

No other country, perhaps, as Italy, owing to its orograph- 
ical configuration and the notable différences in climate and 
soil of its varions sections, shows such a varied production of 
wines, from the light wines of the North to the gênerons vint- 
ages of the South. The gamut of equality is probably un- 
paralleled. There are wines which seem to reflect the character 
of the races by whom they are produced. For example: The 
Barolo of Piedmont possesses those robust and austère qualities 
which mark the Piedmontese people who make it ; the Chianti is 
gentle, graceful and vivacious, like the Tuscan people; the 
Lachrima Christi is warm and ardent, as Neapolitans are; the 
Marsala, strong and generous, as the inhabitants of Sicily. 

A comprehensive review of even the principal types of wine 
produced in Italy cannot adequately be contained within the 
limits of a brief article. But, making virtue of necessity, and 
starting from the North of the Peninsula, we find, first, Pied- 
mont, a hilly province, in climate and soil well adapted to wine 
growing. Table wines form the largest and most important 
part of its production, of which the finest brands are the Gatti- 
nara, Ghemme, Barolo, Barbaresco, Nebbiolo, Barbera, Grigno- 
lino, and Freisa. Ail thèse are dry wines, which possess a good 
bouquet and tonic qualities. 

"Barolo," says Professer Mosso, "is a beverage which pro- 
duces physiological effects even before you take it." Its color 
is garnet, its bouquet ethereal, its flavor full, lasting and aro- 
matic. Although it matures in five or six years, some prefer it 
ten years old. It is generally served in a basket, like Burgundy, 
to show its âge and préserve its crust. 

After "having washed our lips with this illustrious wine," 




we may sample Nebbiolo, which is preferred by many on ac- 
count of its fruity flavor and flower-like bonquet. It is also pre- 
pared in a sparkling condition, and a very pleasant beverage is 
this red sparkling wine, especially with nuts. 

Nebbiolo, "which from the wine press cornes sparkling and 
rushes in bottle and cellar to hide its young blushes," cannot, 
however, monopolize entirely our attention, for other brands 
are claiming their share of it, such as : Barbaresco, which is a 
red wine, round and soft, reseinbling Burgundy; the popular 
Barbera, much liked for its deep, ruby color, and its vigorous, 
strengthening qualities ; and the aristocratie strawberry-colored 
Grignolino, an idéal table wine, the latter the favorite of the 
late Archbishop Franzoni of Tarin. 

Sparkling Moscato of Asti or Canelli, produced in what is 
probably the best-known viticultural district of Piedmont, is 
c msidered one of the best and most typical of Italian sparkling 
wines. It has been called "a lady's wine" because "it is sweet." 
Remarkable for its bouquet, which stands somewhat between 
fehat of the niusk and the scent of the rose, it has a slight alco- 
holic strength, so that it can be used safely even by the gentle 
sex, and is an exhilarating beverage. 

Lombardy produces less wine than Piedmont, the culture 
of the grape being confined mainly to the sub- Alpine or Alpine 
district, while the plains are chiefly devoted to the dairy and 
silk industries. What little wine is grown in Lombardy is, 
however, of good quality; the best being the wines of Valtellina, 
the Khaetia of the Latins, a province as celebrated to-day for 
its vintages as it was in ancient times. They are characterized 
by a beautiful strawberry color, lightness, delicacy of bouquet, 
cleanliness, and nuttiness of flavor, being among Italian wines 
those which approach the most, the grand vintage of the Medoc. 

On the western border of the Venetian province, not far 
from that romantic city of Verona, is grown another of the best 
wines of Italy, viz. : The Valpolicella, a table wine, ruby in 
color, of moderate strength, clean and palatable, developing 
with âge a délicate, violet-like bouquet. Somewhat reseinbling 
Burgundy, it has, however, a certain tendency to sparkle, a 
quality this, that has been lately utilized in preparing of this 
type a sparkling variety, which finds considérable favor among 
consuniers in this country. 

The allurements of Stecchetti's poetry are not necessary to 
initiate the traveller into the delightful "soles of Venice and 
wine of Conegliano," another of the celebrated Venetian vint- 
ages, and, probably, the most popular sparkling wine of Italy, 
for the latter speaks for itself, once you have gotten well ac- 
quainted with it. 

As we proceed further through the Po Valley, skirting the 



hills located at the foot of the Appenines, where our attention 
is attraeted by the artistic manner in which the grapevine is 
trained, in garlands and festoons from tree to tree, giving the 
country a picturesque and festive appearançe, we are not sur- 
prised to find synthesized ail thèse natural beauties, and, 1 
should say, the very bounfcifulness of the Aemilian district in 
the famous Lanibrusco wine, produced near Modena, a red, 
sparkling wine, of violet-like bouquet, somewhat similar to Neb- 
biolo, but more tasty and not quite so fruity. 

In the infinité gamut of wines, which gladden the heart of 
man, Chianti, this most popular and most représentative of 
Italian wines, represents a type entirely of its own, well defined 
and well established. 

Elegantly, nay coquettishly, gotten up in those familiar, 
neatly-trimmed flasks, adorned with the national colors of Italy, 
Chianti is essentially a j oyons and vûvacious wine, the prototype 
of the red wines of Tuscany, characterized by the brightness and 
vivacity of their ruby color, the vinosity of their bouquet, the 
moderateness of their alcoholic strength (just sufficient to move 
the brain without impairing it), by the cleanliness, smoothness 
and gentleness of their flavor, ancl, above ail, by that quality 
Avhich the Tuscans define as "passante viz., easily digestible. 
Chianti lias not the austerity nor the deep flavor of Barolo or 
Gattinara, but has many of the soft grâces of the Valpolicella 
or Valtellina, which alone, among the line table wines of Italy, 
can, on aristocratie tables, contend with this son of ancient 
Etruria. 

Aleatico is a red, Muscadine wine, of Avhich Henderson, the 
well-known English authority, says that "the naine in sonie 
measure expresses the rich quality of this wine, which has a 
brilliant purple color and a luscious aromatic flavor, without 
being cloying to the palate, as its sweetness is generally tem- 
pered with an agreeable sharpness and slight astringency. It 
is, in fact, one of the best spécimens of the dolce jnecanti wines ; 
and probably approaches more than any other some of the most 
esteemed wines of the ancients." 

From Tuscany, whose good wine is, as Bedi says, a Gentle- 
maii," and u No headache hath he, no headache, I say, for those 
who talked with him yesterday," we step into the Orvieto dis- 
trict of Central Italy, famous for its white wines, and for being 
the home of the historical "Est-Est-Est Wine," which robbed 
Germany of one of its abbots, the bibulous Johann Fugger. 

The celebrated wines of Naples corne from the slopes of 
fiery Mount Vesuvius, where it would seem almost paradoxical 
that the vine should flourish and yield such excellent products 
as it does, and from the hillsides of the surrounding country, 
including the islands of the bay. 

In this fascinating viridary, eternally fertile, ancient mem- 



ories flow from the festive pergolas and harbors laden with the 
golden bunches of the Capri, or with the pnrple frnit that yields 
the Falernian, or with the aromatic grapes, from which Lach- 
ryma Christi is obtained. 

Of Lachryma Christi, which is an amber-colored wine, pos- 
sessing a prononnced and agreeable bouquet, and a delicions, 
frnity flavor of its own, Henry Yizetelly, a compétent English 
authority, in his well-known book, "The Wines of the World," 
states : "At the head of South Italian wines, one unquestion- 
ably has to place the far-famed Lachryma Christi, the product 
of the loose volcanic soil of Mount Vesnyius, and an exceedingly 
lnscions wine, of refreshing flavor." 

A snperior semi-dry, or dry, sparkling variety of Lachryma 
Christi, has lately been prodnced, which combines the intrinsic 
merits of this wine with the exhilarating qualities of a spark- 
ling wine, and also a red variety is known, obtained from the 
Lachryma grape. 

No brand, ancient or modem, has enjoyed snch endnring 
or extensive celebrity as Falernian. The Falernian of antiquity 
came from Monnt Massico, and its modem namesake is pro- 
dnced in the hilly volcanic district extending from Pozzuoli to 
Cnma. It is prepared from grapes that are allowed to remain 
on the vines nntil late in the fall and gathered when overripe, 
the jnice being conseqnently very rich. 

Of Falernian, to-day, two varieties are prodnced: One 
red, endowed with great bouquet, gênerons strength, fnll body, 
délicate, velvety flavor; another, golden white, gênerons, richly 
flavored, with an aromatic bonqnet of its own. 

White Capri is a refreshing, délicate, fragrant, snb-acid- 
nlons wine, of a pale, primrose color, resembling in its charac- 
teristics the Chablis of Burgnndy. Ked Capri is a gênerons 
fragrant, rnby-colored wine, with greater body than the white, 
velvety to the taste, and to be taken with roast meat. 

The Sonth of Italy, with its gênerons vintages, supplies 
légion of well-known brands, snch as the sweet Muscat of Trani, 
the Malmsey of Lipari, the aromatic and strongly-scenteà 
dessert wines of Calabria (Zagarese and Gerace), and the 
robust, heavy-bodied, red wines of Bari, Barletta, Lecce and 
Gallipoli. 

Through the delicions perfume of orange blossoms cornes 
to us the famé of the celebrated wines of Sicily, where the feast 
of the son of Jupiter and Semele is a continuons one, finding its 
flow in the Muscat of Syracuse, suggestive of the honey of 
Mount Ibla, in its nectar eous confrère of Segesta, in the rather 
strong, but highly fragrant, Albanello and Naccarella, in the 
Nelsonian vintages of the Duchy of Bronte, supplied to the 



English court, in the generous vintages of the Aetna, and last, 
but not least, in the weli-known Marsala wine. 

Of ail Italian wines, Marsala is, perhajjs, the best known 
among the English-speaking race. It is, undoubtedly, the best 
of the many dessert wines for which Italy enjoys a world-wide 
réputation. 

Marsala is a wine that resembles Sherry, but, as a rule, 
richer in body, as in its préparation a certain amount of must 
from red grapes is used. It has a highly developed bouquet, and 
is entirely free of acidity to the taste, which is mellow and oily. 
Like Sherry and Port, Marsala is a fortified wine, although 
there are some qualities, such as the Virgin, which do not re- 
ceive any addition of brandy at ail. 

Malnisey, or Malvasia, is a white, sweet, dessert wine, 
rather alcoholic, with luscious flavor, resembling Madeira. 

Of the Syracusan Muscat, as well as of that of Segesta, we 
may say with Carpene that "it has a brilliant golden color, a 
niost gracious and not excessive fragrance, an exquisite, honey- 
like flavor, that fills the mouth with a harinonious ensemble of 
delicious sensations, which the palate can perceive, but no pen 
adequately describe." 

Our review of Sicilian wines would not be complète with- 
out mentioning two or three other well-known brands, viz: 
Corvo, a white table wine, resembling Sauterne, and possessing 
a beautiful amber color, bouquet and aroma typically Southern, 
a clean, generous, silky taste, warming to the System. Generous 
in flavor, without being heady, it combines body with finesse, 
quality with reasonable price. 

Castel Calatubbo, from the vineyards of Prince Pape di 
Valdina, is also a wine of the Sauterne type, although some- 
what dryer and a trifle more generous. 

"Vin de Zucco," grown at Villa Grazia, a property of the 
Orléans family, in the province of Palermo, is another famous 
Sicilian growth. This Aviné, obtained with the greatest care, 
stands between a Sauterne and a Sherry wine, and is idéal 
either as a dessert or as a "Vin de luxe." 



Jtalian 




BY 

CESARE CONTI 


Vermouth 




Président Italo-American Stores 
New York 



Italian V erinouth is nndoubtedly the best known 
and most largely consumed vinous liquor used in the 
préparation of niixed drinks. 

With this liqnor is so identified the city of Turin, 
where it is chiefly prepared, that its name has be- 
come familiar as the home of Vermouth par excel- 
lence. 

Vermouth is, practically, a good white wine, chiefly Muscat, 
aromatized with the addition of the extract from certain aro- 
matic herbs, fortified with pure wine spirits to a strength vary- 
ing from fifteen to seveDteen per cent, by volume, sweetened 
with pure sugar, so as to brin g its saccharimetric contents at 
from twelve to eighteen per cent. 

It dérives its name, of Teutonic origin, from the word 
"Wermut," which stands in the German language for the Eng- 
lish "wormwood," one of the aromatic herbs which is more or 
less conspicuous in ail the formulas for its préparation. 

There are many other herbs and spices entering into the 
composition of the extract added to wine in the préparation of 
Vermouth, which vary according to formula. Of thèse, there 
are as many, we might say, as leaves in Vallombrosa, each 
maker having his own particular formula, which is naturally 
guarded as a trade secret. 

Although wormwood figures in ail formulas, it must be 
noted that the parts of the plant used are not the leaves, nor the 
stems, which contain the essential oil of wormwood or absinthol, 
but the flowers, or better, the inflorescences which contain, in- 
stead of the essential oil, an entirely unobjectionable aromatic 
principle, known as absinthine, recognized by the pharmacopœa 
as a useful tonic. 

The custom of infusing aromatic ingrédients into wine, in 
order to enhance its hygienic value, dates from the remotest 
times. 

Mention is made of such wines by Pliny, and Cicero alludes 
to an "ahsinthiatum vinum" wiiich must have been something 
on the lines of Vermouth, but, of course, not so improved and 
harmonious in its composition as the article of the présent day. 

Vermouth wine is a liquor of a rather deep golden color, of 




absolute clearness, with a pronounced bouquet of aroinatic 
herbs aud spices, skillfully combiued so as to obtain an homo- 
geneous ensemble, with a sweet flavor, ending in an agreeable 
aroinatic and tonic-slight bitterness. Used moderately, it bas a 
bénéficiai influence on the organism, in stimulating the appetite 
and toning the action of weak stomachs. 

The first niaker of Vermouth in Turin was a pastry cook 
and liquor retailer, having his store under the Portici di Piazza 
Castello, who sold his customers the Muscatel wine of Piedmont, 
in which he had infused some of the herbs that are identified 
with the préparation of this liquor. 

From the outset it met with the favor of the consumers, 
and the demand soon grew to such size to require the prépara- 
tion on a large scale, thus bringing into existence several estab- 
lishments, that quickly attained commercial importance. 

Thèse supply both to a considérable home demand and to 
an ever-increasing export trade, showing that foreign countries 
alone require somewhat in the neighborhood of 173,672,000 bot- 
tles, besides 540,600 gallons, of this vinous liquor, of which the 
United States received last year 43,056,000 bottles and about 
65,000 gallons. 

There are to-day, in Turin and neighborhood, about a dozen 
first-class establishments engaged in this industry, some of them 
with plants that are small towns in themselves, where many 
thousands of workmen find remunerative employment. 

The demand for this Italian speeialty in the United States 
has increased wonderfnlly within the last twenty years, viz., 
from about 50,000 cases in the early nineties, to a présent yearly 
average of over 150,000 cases. 

Vermouth wine is drunk in Italy and in most foreign coun- 
tries straight, as an appetizer, in the same way as in this coun- 
try the cocktail is taken before dinner. 

In the United States it is generally used in the préparation 
of mixed drinks, although foreign consumers drink it plain. 

Vermouth is the genius of the cocktail, being the ingrédient 
that, either in the Martini or the Manhattan, imparts to it the 
characteristic feature of the drink. 

There is no doubt that the future has in store for this ar- 
ticle as great prospects as the past has recorded successes, and 
that, as consumers in this country become more familiar with 
the use of Vermouth as a beverage to be drunk plain, which en- 
ables them to better appreciate quality, further development of 
its importation will be realized, especially in those brands which 
can challenge in the matter of excellence. 



B 



ourbon 
Whisky 



BY 

GEORGE G. BROWN 
Président of Brown, Forman Company 
Louisville, Kentucky 



Just when the iîrst distillery was erected in 
Kentucky, I cannot say, but, so far as I know, the 
first record ed référence to whisky was in the year 
1782. This was when Captain Eobert Patterson, of 
"Irish Presbyterian-Oovenanter stock/' with a Com- 
pany of abont forty mm, started from a point in 
what is now Fayette County, Kentucky, to reach the Ohio River 
where the Kentucky River empties into it, to ineet an expédition 
sent up the Ohio from the falis of that river (now Louisville) 
by General George Rogers Clark. Such an expédition at that 
date was not only perilous, but acconiplished under great diffi- 
culties; the proper sustenance of the nien being one of the prob- 
lems that was encountered. On this expédition the only food 
provided was a small quantity of parched corn, to be supple- 
niented by such game as the members could kill en route. In 
Captain Patterson's Company was a rollicking young man 
named Aaron Reynolds, from Bryaut's Station, who, it is 
stated, was a very "profane, swearing man.'* This habit of Rey- 
nolds was extremely disagreeable to his Captain, who, after 
bearing with it for four days, concluded to reprove jhim, 
and, if that failed, and the profanity was persisted in, although 
Re^molds was very much needed on the expédition, he would be 
sent home. Reynolds received the reproof, but persisted in his 
profanity. Captain Patterson, "a judicious gentleman," con- 
cluded he would try another method for the reformation of Rey- 
nolds, and promised him that, if he would stop swearing, lie 
would give him a quart of whisky when the expédition reached 
the Ohio River (wiiere doubtiess the liquor was obtained from 
the expédition sent up the river by General Clark). Reynolds 
accepted the conditions made by Captain Patterson, and history 
shows that he received the "spirits," according to promise, 
which he and his friends enjoyed. 

There is no further record of Reynolds until a few months 
later when the most sanguinary battie with Indians ever fought 
in Kentucky occurred at the Blue Licks. A very large portion of 
the white men had been killed in this battie. The safety of those 
who escaped was due to the lieetness of their horses and the 




ability of the horses to swim the river. Oaptain Patterson was 
wounded and lay exhausted on the ground, Reynolds, fleeing ou 
horseback, saw his Captain, jumped from his horse, and insiste*] 
on Patterson taking the horse and making his escape. This 
Patterson was relnctant to do, as it seemed impossible that any 
one without a horse could possibly escape from the Indians, but 
Reynolds put his Captain on the horse and took his chances 
withont it. The resuit was that Reynolds was captured by two 
Indians. He was left in charge of one of theni, whom he knock- 
ed down and then made his escape. Patterson was much grati- 
fied upon meeting Reynolds, and, in repiy to his question what 
had prompted him to be willing to probably sacrifice his own 
life, for his Captain, was told that it was because his Captain 
reproved him when he needed reproof. Reynolds became a re- 
ligious man, joining the Baptist Church, and, according to tra- 
dition, became a Baptist preacher. I have dwelled upon this 
incident because it brings up the question in ethics as to what 
influence the quart bottle of whisky may have had in changing 
Reynolds from a habituai breaker of one of the Ten Command- 
ments by Patterson violât in g the eleventh man-made "prohibi- 
tion commandment," "Thou shalt not make, sell, or use an 
intoxicating beverage.' 1 I leave the détermination of this ques- 
tion to my readers, for I fear I am digressing from my subject, 
"Bourbon Whisky. 1 ' 

The early settlers of Kentucky, like JN : oah when he had been 
preserved from the nood, seemed to have felt the need for an 
alcoholic stimulant, Theref ore, it is likeiy that as soon as corn 
had begun to be grown in Kentucky some of it was converted 
into whisky. In the beginning, of course, this was done on a 
very small scale, and in a crude, primitive way, but, as the 
liquor distilled in this way, from corn, in the early days of 
Kentucky, became more and more popuiar, both on account of 
its flavor as a beverage and its bénéficiai eiïect as a stimulant, 
the réputation of Kentucky whisky commenced to spread beyond 
the borders of the &tate imd a demand for the liquor from ail the 
surrounding territory ensued. Thus, the distillation of whisky 
started by settlers of Kentucky for their own use, their families, 
and friends, deveJoped into a business to meet the growing de- 
mand for what has since beconie Kentucky 's internationally- 
known product. The first distilleries of the State were located 
on farms; most of the farms of any importance having thèse 
small stills, which were operated by unskiiled men, and Avithout 
much regard to science. But when the Civil War occurred in 
this country, a Fédéral tax was imposed on whisky, which re- 
quired strict Governmental supervision, and, consequently, 
many of thèse small stilîs were abandoned, with the resuit that 



îimch larger quantifies of whisky hâve been made in distilleries 
erected on more scientiîic and économie principles than had 
been previously made. 

The first whisky made in Kentucky was prodnced exclusive- 
ly from corn, which was grown right on the farms where thèse 
small stills had been set np. Later, it was fonnd that the intro- 
duction of some rye with the corn, in the mash, increased the 
yield of spirits prodnced and improved the llavor. Still later, 
it was found that barley, malted, further increased the yield. 
The fertile county of Bourbon was the largest producer of 
whisky in Kentucky in those eariy days, and it is said that the 
first still was erected there. The whisky made in that county 
became known as "Bourbon Whisky." Later, other counties be- 
came celebrated for the quantity and character of their produc- 
tions of whisky, such as Nelson, Anderson, Fayette, Daviess, 
Marion, etc., and in Kentucky, before the Civil War, the county 
in which the whisky Avas produced became, as it were, a trade 
mark for ail the distilleries in such county, so that, among Ken- 
tuckians, whisky was known by the county in which it was dis- 
tilled. But, outside of the State of Kentucky, Bourbon County, 
^Yhich had been the largest producer of whisky, became the most 
important source of supply for the deniand for the goods from 
without the borders of the State, and, consequently, Kentucky 
whisky was linked with the name of that county. Bourbon, 
therefore, became a generic name, as known outside of the 
State, to ail whisky made in the whole State of Kentucky of 
which the largest percentage of grain, from which it was made, 
consisted of corn. 

Kentucky, having succeeded so weli in establishing a legiti- 
mate commerce with Bourbon whisky, the distillers began to 
manufacture other whisky with a larger percentage of rye, and 
sometimes with a total of rye, known as "Bye Whisky," so that 
for more than a quart er of a century ail whisky made in Ken- 
tucky has been known as either Bourbon or Bye whisky. As 
indicative of the improvements made in the scientific distillation 
of whisky, I will cite the fact that the jieid per bushel of grain 
of about two gallons and a quart of whisky has about doubled 
within the last haif century. In nry own expérience in the busi- 
ness, now past fôrty years, I remeraber buying a crop of old- 
fashioned sour mash whisky, the yieid of which was only two 
and one-fourth gallons per bushel. Such a small yield as this 
now would entail on the producer the pay nient of the Govern- 
ment tax of $1.10 per gallon on the deficiency for his failure to 
obtain as much spirits from each bushel of grain as the Govern- 
ment, after surveying the distiller}, holds should be the mini- 
mum amount produced in the plant. 



Much of the whisky made m Kentucky in its early history 
wm shipped by fiatboats clown the Ohio and Mississippi Eivers 
to New Orléans. The réputation of Kentucky Bourbon whisky 
lias grown vastly siuee the Civil War, until now "Old Kentucky 
Bonrbom'' is a synonymous term for "the best whisky." While 
Bourbon lias probably become a generie naine for whisky made 
for aging purposes where corn prépondérances in its manufac- 
ture, Kentucky can never become generie except for Avhisky 
made in that State, and Kentucky naturally revolts at having 
whisky made outside of its borders branded as made within its 
borders. The higii réputation of Kentucky Bourbon whisky 
aniong the finest beverages of the world is jealously regarded, 
and lias been well earned, for, as a beverage, either when taken 
straight or in any of the many delightful, exhilarating mixtures 
in which Bourbon forms the base, or, to mention more specifical- 
ly, an old-fashioned Kentucky toddy or mint julep, there is no 
finer drink known to mau, either brewed, fermented, or dis- 
tilled. 



R 



ye 



Whisky 



BY 

A. M. HANAUER 
Of Hamburger Distillery Co. 
Pittsburg, Pa. 



Rye whisky and wry faces do not go togetlier. 
Sit down at home, at the chib or cafe, and when the 
choice, miid, mellow, and matured rye whisky is 
served, you see before yon the finest drink man is 
capable of distilling from grain. Yon smile in con- 
templation, and comprehend how the expression 
arose, "Give me a smile," meaning a drink, around which 
clnsters only smile, langhter and joyonsness, the good story 
brimfnl of wit and lmmor and langhter. One can miderstand 
why the salvation lassies get their best pickings from the lovers 
of rye. One recalls Bobby Bnrns and his sweet songs of the rye 
fields, tanght us in childhood's happy hours. Was it not Bis- 
marck, the greatest statesman of the nineteenth centnry, and 
himself the proprietor of a distillery, who remarked, "Béer is 
for women, wine for m en, and rye for heroes." 

In our country, with its rush and bustle and perpendicular 
drinking, one finds that some men do not understand the fine 
art of eating and drinking and living. You sometimes see such 
a man rush up to the bar, order a fine old rye, gulp it down, 
take some water, and rush ont again. That is like turning 
somersaults in church — it is a sacrilège. Oh, no, my friend; 
that is not the way to do. Pon't start a conflagration in your 
stomach and then start the fire department after it. Perpen- 
dictular drinking leads to oblique vision. 

The right way is to greet King Rye with ceremony, révér- 
ence and affection, which his âge, his strength, his spirit, his 
purity and his birth demand. Treat him right and lie will see 
that you are treated right; abuse him and he will see that you 
suffer. He permits yon to look into nature' s mirror. The law 
of compensation holds fast — "whatever you do to him you do to 
yourself." 

Sit down, my friend, and ask for a choice real old rye, a 
nectar fit for the gods. Pour it slowly; feast your eyes on its 
golden hues. Is it the golden fleece for which the argonauts of 
old strived? Inhale its exquisite aroma; enjoy its superb bou- 
quet; it brings to the mind's eye the smiling rye fields, the rye 
waving joyously in the sun, and the troop of happy children 
passing through. Look again, and the liquid amber, coupled 
with the word Monongahela, brings remembrances of George 




Washington (who also owned a distillery) and the stirring days 
of the whisky insurrection. Look again, and you see another of 
the immortals, Lincoln, selling it. Pour a little more; that is 
incense, indeed. See the crown of nature's beads that puts a 
diadem on King Kye. It is the essence of sumnier days concen- 
trated in crystal. A proper palace for King Eve. 

"Pick him up carefully, haudle with care ; 
Fashioned so charmingly and debonair." 

He is welcome everywhere. Take him to your heart and he 
warms it, cheers you, puts you in the best spirits. 

So you ask me how rye whisky is made? Corne with me to 
one of the celebrated distilleries of the Monongahela Yalley; 
the Bridgeport distillery at South Brownsville, Pa. We will 
take the New York Central lines up and corne down on the 
Pennsylvania lines, both of which pass through the distillery 
property, and while you are looking at the vast number of mills 
and iron works in this valley, that succeed one another with 
amazing rapidity, until we get beyond Monessen, about forty 
miles from Pittsburg, I will try to tell you a little about the dis- 
tillation of whisky before we reach the plant ; and, by the way, 
what a number of distilleries there are in this valley ! We first 
pass Finch's, then Tom Moore, while Large is a little in the in- 
terior near Elizabeth, then Sunnyside, Gibson, the Hamburger 
Distilling Co., Thompson, Yandergrift, the two Old Gray dis- 
tilleries, Emery, Lippincott, and a number of other smaller 
distilleries. 

You know that Socrates thought the yeasting germ, the 
germ of life itself, and, as you are well aware, ail brewing and 
distilling is founded on the fermentation of the liqnor through 
the yeast germ. 

Ancient Egypt had its beer, and there is no civilized coun- 
try that does not have its liquor. Scientiiic brewing and dis- 
tilling is based upon the famous researches of Pasteur. The 
fou n dation that he had has been built upon by other s, so that 
to-day the yeasting and fermenting are scientific studies in or- 
ganic chemistry, while the distillation itself is a study in alco- 
holmetry. If anywhere the adage holds good that "Cleanliness 
is next to Godliness," it is in a distillery, for the healthy yeast 
germ and proper fermentation can only take place where the 
distillery is clean and sweet, and a good yield is then made. 

There is another thing that you should know before you 
inspect the distillery, and that is that the entire plant is bonded 
to the United States; that the Government inspectors have 
charge and supervision of everything that goes into the manu- 
facture of whisky, and have complète charge of the warehouses 
and the goods until they are tax-paid. 

We have now arrived, and after going through the power- 
house, with its battery of boilers and its engines and light plant, 



we see cars of choice rye on the siding being emptied by convey- 
ing niachinery, which carries the grain into the cleaner. It is 
then weighed and elevated, and from the elevators it is conveyed 
to the mills, where it is gronnd and sent to the meal hoppers. 
The malt is treated in the saine way in separate malt mills. 
The hopper scale is weighed by the Government inspector, and 
the proper amount of rye malt dropped into the mash tub, where 
it is continnally stirred while cooking, and after it lias been 
cooked to the proper température it is cooled ofi°, and the malt 
pnt in and cooked at a certain température imtil the cooking 
process is complète. Meantime the yeast has been put into the 
fermenting tnb. The cooked grain is then run through coolers 
and cooled to the proper température and put in the fermenting 
tubs, where it remains not exceeding seventy-two hours. Mean- 
time the distiller is busy taking the températures and making 
his tests, and when the saccharine matter is ail out, the ferment- 
ed liquor or beer is then run into a beer well, from whence it is 
passed into a three-chamber still, then through a doubler and 
run into a tank, from whence it is redistilled, sent to the cistern 
through closed pipes under lock and seal, and then barreled in 
the présence of the United States gauger, from whence it is de- 
livered into the custody of the United States storekeeper as it is 
passed into the warehouses for storage and aging. The whole 
process is interesting, and one could stand by the hour looking 
at the various phases of the fermentation. 

You ask me why rye is preferred to other grains. Even 
makers of Bourbon Avhiskies boast of the quantity of small 
grains they use, as that indicates a better quality and sweetness, 
and rye makes one of the sweetest whiskies it is possible to 
distill. 

You have noticed that there is absolutely no opportunity 
for adultération ; that the entire process is under the argus eyes 
of the Government inspectors, and probably there is no line of 
industry that has less opportunity for mixing or adulterating 
than the distillation of whisky, as you have seen for yourself. 

You seem surprised at the splendid buildings, the large 
massive warehouses heated by steam, so that there is a per- 
pétuai summer, and the goods are matured much more rapidly 
than in the olden times. And you also ask to see the bottling 
house, where bottled-in-bond goods are completed. You find it 
a very busy place, the Government inspectors on the look-out 
and the machinery busy, and the hands ail intent on their work, 
and you find thèse cases being shipped in lots to ail parts of the 
country. 

One of my frien^ in one of the so-called prohibition States 
sent me the following lines : 

"Drink and the world drinks with you ; 
Swear ofi°, and you drink alone." 



"pie W mes 

of France 





KODUCING some 2,000 différent varieties of wine, 
the most noted Brandy distilled from wine, and 
varions liqueurs based on wine, France stands 
to-day foremost among the nations as a wine 
country. Its vineyards are innnmerable. 



It lias not attained this point of supremacy so easily, how- 
ever, as the story of the vine in France pictnres many difficul- 
ties and hardships, the vineyardists struggling against ail nian- 
ner of discouragement. In fact, throughout the entire history 
of this country, the story of wine-making is closely interwoven, 
and, at some of the most critical times in its history, the part 
played by the vine was important. Yet, strange to say, the vine 
was not native to France, but, according to best authority, was 
introduced there during the sixth century, B. C. It was with 
the advent of the Christian Church, however, that the planting 
of vineyards became universal in France, and its more glorious 
history then began. Indeed, the monks are largely responsible 
for the popularity of wine drinking, making and seliing it them- 
selves, and have given to the world some of the more popular 
^ arieties. 

But, to-day, the position of France as a wine-making conn- 
try is unquestioned, and this is one of the country's most im- 
portant industries, and is so recognized to such an extent that 
the Government has become paternalistic in regard to it. For 
example, a law adopted December 17, 1908, established the 
boundaries of the région from whose grapes the wine produced 
is alone permitted to be called Champagne, and, during the 
présent year, a new law has.been proposed to further guarantee 
the origin of Champagne wine in the région whose boundaries 
were fixed in the former law. 

The soil of France is varied in the différent sections, which 
are known as "departments," and in each of thèse departments 
wines of entirely différent character are produced. Those which 
are most generally and favorably known are Champagne, Sau- 
ternes, Clarets, and Burgundies. As other articles in this book 
are devoted to Champagne, Sauternes, and Clarets, it is un- 
necessary to dwell upon them at length here. The story of 
Champagne, however, bears ont what has been said about the 
important part played by the Church in developing the making 



of wine in France, as it was a Bénédictine Monk who invented 
Champagne, termed by the French "Vin Mousseux." There are 
five arrondissements of tlie Department of Champagne, where 
Champagne grapes are grown: Chalons sur Marne, Eperney, 
Kheims, Sainte-Mene Hould and Vitry-le-Francois, but the right 
to the nanie of genuine French Champagne is now limited to 
the wine made from the grapes of Rheiins and Eperney. 

In gênerai parlance, when the wine of the Champagne dis- 
trict is referred to, the sparkling wine is meant, y et, in this 
same district, still wines are made that are claimed by some to 
be the best in France. At one time there was quite a contro- 
versy as to whether the still wines from Champagne or Bur- 
gundy wines were the better. Of the red wines grown at 
Rheims, the two finest are the Killy and Bouzy. 

The Sauterne district comprises a portion of the Depart- 
ment of Gironde and part of the Medoc, and is called in France 
the Graves. The soil here consists of sand and gravel, mixed 
with more or less clay, so that one would hardly expect to have 
such luxuriant vines as produce the popular Sauterne wines. 
It is from another part of the Gironde, where, likewise, the soil 
would appear to be almost worthless, that the Medoc wines, or 
Clarets, as we know them, are produced. 

Tlie most famous red wines of France are those from the 
Burgundy district, and known by this naine. The vines are 
grown on the Cote d' Or, which is a chain of hills averaging 
from 800 to 1,000 feet in height. For thirty miles the vineyards 
extend in one continuons row on the sides of thèse hills. The 
soil is of yellowish red, accountiDg for the name of the district, 
and Burgundy is probably tlie oldest wine-producing district in 
entire Europe. One authority gives his views of the best Bur- 
gundy wine in the following language: "In richness of flavor, 
and in perfume, and ail the more délicate qualifies of the grape, 
they unquestionably rank as the finest in the world." 

The Department of the Pyrénées Orientales is another 
where vineyards in full leaf and ail their beauty may be seen 
stretching out mile after mile, both on the level land and on the 
hillsides. Here, the very driest and, likewise, the sweetest of 
Avinés are made in the same neighborhood. The dry wine, 
known as Grenache wine, which, through a peculiar process of 
manufacture, partakes more of the nature of a liqueur, is laid 
away in cellars for many years before it is said to be really fit 
for use. From the same neighborhood cornes Muscat wine, 
which is very sweet, and for the first year is like a syrup, but, 
after the second year, becomes clear and acquires the bouquet 
which has given it its réputation. Maccabeo and Malvoysie are 
two more liqueur wines made in this vicinity, and a large num- 
ber of other wines, also grown in this department, are classified 
under the name of Rousillion wines. 

According to an old narrative, on the left border of the 



Bhone, in the commune of Tain, one of the Queen's courtiers, 
in the year 1225, wishing to leave court life, built himself a 
retreat on an isolated MIL It became known as his hermitage, 
and lie experimented witli wine-making tliere with great suc- 
cess. This is where the world was given the wines that have 
since become celebrated as the Hermitage wines. The vine- 
yards, though small, produce wines of such rare excellence that 
their famé has spread wherever wine is drunk. Both red and 
white wines are made here, but the white wine is the best and 
the one that has acquired famé. 

The wines specifically mentioned above constitute the 
classes of the best known of the many différent kinds that are 
produced in France, but, as already stated, other beverages 
made from wine have added to the greatness of the industry in 
this country. In the year 1313, the art of distillation was in- 
troduced in France, and, being especially adopted in the Cham- 
pagne district, resulted in the production of wine Brandy, 
which has become more known under the term of Cognac. This 
name was applied because most of the Brandy was distilled in 
the city of Cognac, in the Department of Charente, but, con- 
trary to some popular belief, Cognac Brandy is not distilled 
from the sparkling wine known as Champagne, but is made 
from the wines produced in the Campagne district. 

Liqueurs and Cordials are made from wines distilled or 
blended with varions herbs and plants. Here, again, the monks 
were the originators, and to them the world is indebted for the 
production of those Cordials that are to-day so popular, and 
whose manufacture has developed into a large industry. The 
art of making the différent Liqueurs was closely guarded in the 
cloisters where they were originally made, and the processes 
have always been regardée! as a valuable secret, as for each Cor- 
dial différent roots and herbs are required, and there must be a 
minute knowledge of the préparation of them, the right quan- 
tifies to use, and the proper methods of distillation. The exact 
processes were kept within the bounds of the cloisters, and only 
made known to the new recruits among the monks, themselves. 
This was the history of that most famous of French Liqueurs, 
Chartruese, which was originally made by the Càrthusian 
Monks in their monastery near Grenoble. But, during the ré- 
cent troubles of the monks, when they were ordered out of 
France, they sold their secret for an immense sum, and the 
Liqueurs such as they manufactured are now being made by a 
private company in France, although recently the monks have 
denied their right to the use of the name Chartruese. But 
withal, with the advance of science and chemistry, most of the 
secrets of the monks in the distillation of various Liqueurs have 
become known, and thèse delightfnl beverages are now being 
manufactured equally as well by régulai* business concerns. 







BY 


Ç^auternes 




ALBERT M. HIRSCHFELD 






New York 




The White Wines of France are known under 
the naine of "Sauternes," and are grown in the De- 
partment of the Gironde. 

The vineyards are situated chieny on the left 
bank of the River Garonne, some miles south of the 
city of Bordeaux, from whence thèse wines are ex- 



ported to ail parts of the world. 

The favorable situation of the vineyards, which are exposed 
to the direct rays of the sun, cause the grapes to grow to a high 
degree of maturity; and, besides this advantage, the soil is- 
peculiarly suited, it being composed partly of white clay and of 
a generally sandy nature. 

Besides thèse natural advantages, great care is exercised 
in the cultivation of the vine plants and the manner of vintag- 
ing, which, in its method, is peculiar to this district. 

Some of the principal towns around which the best spéci- 
mens of wines are obtained, and from which they dérive their 
distinctive names, are: Cerons, Barsac, Fargues, Preignac,. 
Sauterne, Bommes, etc. ; also around the Châteaux of Yquem, 
Vigneau, Suduirant, La Tour Blanche, Rabaud, La Passonne 
Cadillac, Grand Perrot, St. Croix du Mont, Château Ferrand,. 
etc. The wines grown around thèse Châteaux are considered 
the finest spécimens of high-class Sauternes. 

The proprietors of thèse Châteaux bottle the finer qùalities 
of good vintages in their own cellars and affix their own labels 
and coat-of-arms, and thus as "Châteaux Bottled Wines" give 
a degree of authenticity and of undoubted quality, which com- 
mand high priées in every market. 

It is doubtless due to the hilly situation of the vineyards 
and the care bestowed on their cultivation that the grapes from 
which Sauternes are made are superior to many others; the 
care, also, with which they are gathered and pressed gives the 
peculiar excellence, both in flavor and aroma, for which thèse 
wines are famous. 

The grapes are allowed to "over-ripen," and the bunches 
form a kind of "fermentation fungus," and to this is ascribed 
the peculiar and delicious bouquet, and the exqnisite bright 
golden color of the wine. 

Much time and money is thus expended on the vintaging 



of the grapes, as every bunch lias to be carefully examined, and 
unless it is found perfect in every respect, it is not used for the 
finer qualities. 

It lias been computed that the average expense of cultiva- 
tion is front 250 to 300 francs per hnndred (twenty-four dozen), 
it cannot, therefore, be wondered at that gennine Sauternes 
cannot be obtained as cheaply as some of the Ked Wines of 
France. 

In classifying Sauternes, it is undoubtedly a fact that the 
wines of the Château d'Yquem, Château La Tour Blanche, Châ- 
teau Vigneau, Château Kabaud, and Château Suduiraut take 
the foremost rank, and, next to thèse in the order given, corne 
the Haut Sauternes, Sauternes, Barsac and Graves. 

Ail Sauternes are sweet or sweetish in character, but the 
excess of sweetness disappears considerably with a few years of 
"bottle âge." 

As "table wines,'- Sauternes are eminently suitable. They 
are délicate in flavor and stimulate the appetite. In alcoholic 
strength they are far below Sherries, but they are, nevertheless, 
exhilarating and sustaining. 

They are especially suitable to be served with oysters and 

fish. 

In order to préserve their full aroma, Sauternes, and es- 
pecially the finer qualifies, should not be "iced;" a médium 
température will be sufficient to préserve ail their character- 
istics. 

As "dessert wines" they are simply perfect. A glass or two 
of high-class "vintage" Sau terne at the end of a meal will not 
only aid digestion, but will warm the whole System and diffuse 
a feeling of lightness and of comfort. 

From a médicinal stanclpoint, the white wines of France 
rank foremost. For dyspepsia they are invaluable. White 
wines contain less tannin, tartrates and iron than red wines, 
but more acetic ether. Whilst containing the same quantity of 
alcohol as the red wines, their action is more "heady" and more 
exhilarating. 

For obesity, especially, and affections of the liver, they are 
most emphatically efficacious. 

The sweeter Sauternes, Château La Tour Blanche, Yquem, 
Kabaud, Vigneau, etc., possessing a greater alcoholic strength, 
will be found most bénéficiai in cases of exhaustion, nervous 
prostration, hemorrhage, and in ail cases of mental .or bodily 
fatigue. 

As dessert wines they are not only delicious, but they 
greatly aid the digestion and impart a cheerful glow to the 
System. 

For further médical évidence regarding Sauternes, I quote 
Dr. Mauriac, of Bordeaux. He says in one of his works : 



a The great Sauternes white wines, which are of a rela- 
tively higli alcoholic strength, are both tonic and stimulating; 
consurned moderately, they are invaluable to convalescents 
after a severe illness, or when it is necessary to revive an organ- 
ism extenuated by high fever, liemorrhage, or long fatigue. 
They are perfect as dessert wines, and one or two glasses at the 
end of a meal facilitate digestion and provoke gaiety." 

In short, as a Frencli poet lias it : 

"Un rayon de soleil concentre dans un verre." 
Or, "A concentrated ray of sunshine in a wine glass." 







BY 


^^larets 




H. GRUENEBAUM 
Of Sonn Bros. Co. 




New York 



The poets of ail générations hâve eulogized the 
clarets of the Gironde ; even Ausone, the f amous poet 
of the fourth centnry, lias idolized them in his poenis. 

The clarets of Gascogne, aniongst which the 
clarets of Bordeaux occnpied a prominent place, en- 
joyed, in the year 1302, a firm réputation in the Lon- 
don markets. 

Althongh, in the middle of the sixteenth centnry, the con- 
sumption of the clarets derived from Spain and Portugal in- 
creased to an alarming degree in the London market, yet it was 
impossible to dethrone the French clarets, which, through their 
exquisite taste, quality and bouquet, maintained their superi- 
ority above ail others, and graduai ly obtained a world-wide 
réputation. A prominent Ambassador of France, speaking of 
the coining of English sovereigns in London, at that time stated 
that most of this precious métal would find its way into France 
through the enormous sales of French clarets from Gascogne; 
and we find in a manuscript given out by the Mercantile Asso- 
ciation of Bordeaux, in the year 1730, that the clarets shipped 
from Bordeaux annually attained the stupendous figure of 
70,000 tons, principally sold to England, Holland, Sweden, Den- 
mark and America. 

The production of clarets in France increased to such an 
alarming degree that the vénérable Minister Montesquieu in- 
duced the farmers to destroy their vines and turn over their 
fields to the production of wheat or other cereals. In 1787 the 
Bureau of Commerce in Bordeaux published that the animal 
average crops of claret of Gironde attained the enormous figure 
of 200,000 tons, valued at the exorbitant amount of 510,000,000 
francs. 

Similar to the soil of Havana, particularly adapted to the 
growing of tobacco, the same can be applied to the Department 
of Gironde, known under the name of Clarets of Bordeaux. 

This territory, comprising about 1,000,000 acres, produces 
the fanions St. Estephe, St. Emilion, St. Julien, PauiHac, Sau- 
vignon, and the white wines Le Sauvignon, Le Semilion and 
Vigneau. 

Among the most known brands, let us not forget Château 




Margaux, Château Lafite, Château Latour, Mouton, and many 
others which have attained a world-wide réputation; and last, 
but not least, the Château Yquem, king of ail white wines. 

Notwithstanding the fact that the wine producers and 
prominent chemists in California have done their utmost to 
imitate as nearly as possible the French clarets, it has been of 
no avail. Therefore, the French clarets will always stand at 
the zénith of famé, glory and réputation, from whence no com- 
pétition will ever dethrone them. 



Short History 
of Champagne 



BY 

WM. HOMMEL 
Of Hommel Wine Co. 
Sandusky, O. 




As Champagne is without doubt the king of ail 
beverages de hixe, it is very appropriate to give in 
the ooltmms of "Beverages de Luxe" a short but 
authentic history of its origin and the process of pro- 
ducing the sparkling wine. 

It originated in France in the small Department 
de La Champagne, hence its nauie, which has long since become 
a generic name and used everywhere that human brain and in- 
genuity has penetrated. The first wines made in the Depart- 
ment de La Champagne of France were still wines, and their 
first production and introduction of the vines are lost in the 
niidst of antiquity, as the wines of Southern France were cele- 
brated even before the Christian Era, many centuries before 
wines were ever made in the province of Champagne. 

The date of the first growing of grapes in Champagne was 
about 282 A. D., and their growth and production of wine in- 
creased in spite of hardship, ignorance, fire and warfare to 
great proportions, until about the sixteenth century. The in- 
dustry then being so important, a more careful study was made 
thereof, and the producers and makers began to notice a natural 
tendency of the wines of Champagne to effervesce; in fact, it 
was difîicult to overcome this fact and avoid losing some entire- 
ly; but it remained for Dom Perignon, a Bénédictine Monk, 
Avhether by accident or diligent study, to really discover the 
process of producing sparkling wine. This was in 1670 at Haut- 
villers. He also contrived the idea of marrying or blending 
wines of various sections and qualities in order to make a first- 
class cuvée, or blend. 

It was also Perignon who originated the flûte, at that time 
the proper glass to drink it from, in order, as he said, "To watch 
the dance of the sparkling atoiiis." Now we have the more ap- 
propriate low, hollow-stemmed Champagne glass. 

The réputation vas soon established, and the demand for 
the sparkling class of vines of the Champagne increased by 
leaps and bounds ; and as the production of the sparkling wines 
Avas limited entirely to the province of Champagne, and the de- 
mand spread ail over Europe and the civilized world, the still 
wines became practically obsolète, and any wines coming from 



there were generally supposed to be sparkling. Gradually, 
hoAvever, other provinces and eountri.es began to produce spark- 
ling wines, and became known to everybody as Champagne, 
whether made in Bordeaux or Borgougne province, or America, 
Germany, Italy or Au stria. 

At the same time, the original bouses were growing in size 
rapidly and continu où sly, and their capacities grew until now 
some of the large houses of France have stocks of 13,000,000 
bottles. Thirteen millions is easily said, but when one stops to 
realize what enormons space 1,000,000 bottles will require, and 
then multiply it by thirteen, same seenis almost an absurdity, 
especially when the élabora te process and long time it requires 
is taken into considération. 

We have also cellars in America with capacities of from 
500,000 to 2,000,000, ail made on the same process, and with the 
same elaborate care. No ne but the choicest of grapes are used, 
and only from selected locations. When the vintage season 
arrives tliey are hauied to the winery, where they are pressed 
and the juice run off into large casks to ferment. So far the 
process lias been very single, but now the Champagne expert 
gets in his work and intelligence, blending the various juices, so 
as to make one cuvée, or homogeneous mass, iierfect in taste, 
color, acidity and bouquet. After the cuvée is made it is ready 
for bottling, where the second fermentation takes place. When 
fermented they are lowered into the cellars to cool off and ripen. 

The ripening period usually takes two and one-half to three 
years, after which time the now Champagne can be put on the 
market if necessary, but the first-class cellars rarely attempt to 
put their brands out before four or five years. When the wine is 
bottle ripe it is put on tables "surpointe ■;" that is, the bottles 
are ail neck down. After it has reposed on the tables for twenty- 
four hours the "remeuer" proceeds with his daily opération of 
handling each bottle by giving it a rotary shake for two to six 
weekSj at the end of which time the wine is supposed to be 
crystal clear, the sédiment formed by fermentation having been 
worked down to the cork. 

The next opération is the disgorging or taking out the sédi- 
ment. This is done neatly, easily, and with little loss of wine 
or sparkle by experienced men, and the syrup is then added. 
Before adding an y syrup the wine is tart and is called "Brut," 
meaning raw. The ara omit of syrup added usually désignâtes 
the grade thereof, under the names Sweet, Médium, Extra Dry 
or Spécial Dry, etc. The bottle is then recorked with a new and 
expensive finishing cork, which is fastened down by means of a 
pronged wire, and the bottle is then ready for the packing room, 
where it is again piled up for a week or so to repose and 
assimilate. 

When needed for market, each bottle is examined with 



candie light, saine as candling eggs, to separate the defective 
bottles. The defective bottles are those from which the sédi- 
ment lias not completely disappeared, or with pièces of cork, 
etc. After this process the bottles are ready to be dressed up 
for inarket with a fancy cap or foil, handsome labels, and 
wrapped in neat tissue paper, to be cased np in cases of twelve 
bottles or twenty-four half bottles, and usually sell at §12.00 
and $14.00 per case, np to $22.00 and $24.00 per case. One Ohio 
firni commanding the price of $22.00 and $21.00 per case for one 
of their brands, and $11.00 and $16.00 for another. 

American Champagnes or sparkiing wines are coming to 
the front very rapidly, owing to many reasons, viz : American 
pnsh and enterprise; the American article lias a natnral bou- 
qnet of its own, given it by the grape, and not added as in the 
iniported article ; the eifervescense is snperior, and the methods 
used are identicaL; and last, but not least, the différence in price 
at which the two articles are sold. The iniported article costs 
no more to prodnce than the home prodnct, but with $9.60 duty 
added, $2.00 consnlar fees, $1.00 transportation, and $10.00 at 
least added by the lavish way in which they are boomed, pins 
the original cost of §9.00 per case for twenty-four half bottles, 
and the amount of $31.60 is completed, about the average cost 
of the iniported article. 

The above short pernsal on the production of Champagne 
covers it in gênerai, but the fact mnst not be overlooked that the 
real work occupies a space of time of tvo and one-half to three 
years, and each bottle is handled from 160 to 210 tinies, and 
has been under the diligent care of careful supervision contin- 
ually; and the easiest and most pleasing opération is the last, 
that of popping the cork to the ceiling, and toasting ail your 
friends to a long life and a merry one. 



^herry 



BY 

GEO. C. HOWELL 
Of Samuel Streit & Co. 
New York City 



Vinos de Jerez (Xerez old style), Jerez wine, 
pronounced Hehreth, was found impossible to the 
early English tongue, and was corrupted to Sherris, 
afterwards Sherry, and is now known as Sherry 
wine. 

Nowhere else ean Sherry be produced but in the 
white chalky soil of the hills, in a triangular district, marked by 
the cities of Jerez, Port St. Mary's, and Sanlucar, province of 
Cadiz, South Spain. H ère it lias been grown for centuries, 
altkough, as happened in the Bordeaux and in other districts, 
the vineyards of the Jerez district were almost entirely de- 
stroyed by Phyloxera, they hâve been replanted to a great ex- 
tent, and are again producing exactly the saine wine. When the 
vin es were destroyed, the vineyard proprietors were confronted 
with a very grave situation; replanting was an expensive opéra- 
tion ; stocks h ad to be secured whose roots would withstand the 
attack of Phyloxera, and grafts from the old vines employed. 
It was a question whether the sanie wine would be produced. 
This bas been settled satisfactorily, but only a portion of the 
vineyards, less than one-half, have been replanted; so that, 
where the hills ten years ago were covered with a mantle of 
green, now more than half appears glistening white in the hot 
sunshine. 

Some thirty years ago the old Spanish family of Sancho, 
proprietors for many years of the célébra ted Vineyard El 
Caribe, which produces Amontillado Don Quixote, sent by re- 
quesl to California cuttings from their best and most vigorous 
vines; thèse were grafted, and the resuit was in every case a 
beautiful vine, but in no case was the wine similar in any way 
to Sherry. This experiment, with the more récent one of re- 
planting in Spain, goes to prove that it is soil and climate more 
than anything else which is responsible for the peculiar flavor 
and bouquet of wines from certain districts, which makes their 
superiority and renown. 

There is no secret process, nor, as is the common belief, is 
Sherry made in a différent way from that employed in making 
other wines. After the grapes are i^ressed at the vineyard 
house the juice (Mosto) is pumped into large casks, which are 




carried on bullock carts, generally at night, to the Bodegas 
(large stone overground cellars) at Jerez de la Frontera, Port 
St. Mary, or Sanlucar. ïïere the Mosto goes through the pro- 
cess of fermentation, where the saccharine niatter is changed 
to alcohol and carbonic acid gas, the latter going free, while the 
alcoholic strength increases in the Mosto, until it reaches the 
point where it kills further fermentation, leaving some sac- 
charine nnfermented, or where ail the saccharine has been 
transformed. The wine is then drawn off, and is aged like other 
wines, bnt, unlike other wines, which are kept in dark under- 
gronnd cellars, the Spanish Bodegas are large stone buildings, 
with many Windows and openings, giving plenty of light an& 
sunshine and a free circulation of air. 

Sherry is now used in médicinal compounds, in combina- 
tion, more than any other wine; but why lessen its strength- 
giving powers by combination? The fact that from the time 
the grapes are ripened on the high sunny hills until the wine is 
bottled, Sherry is always surrounded by pure air and sunshine, 
should be considered by the médical profession, and the 
strengthening powers of old Amontillado should be more widely 
known and appreciated. The longevity of the inhabitants of 
Andalucia is well known. There is an old taie of an Archbishop 
of Seville who lived to be one hundred and twenty-five years old, 
and always drank half a bottle of Amontillado at dinner; but 
on the days lie was not feeling just right, he braced up with two 
bottles. 

There are a number of varieties of white grapes used in 
making Sherry, and consequently a number of différent styles 
of Sherry; but Sherry is classified under two grand divisions: 
Finos and Jerezanos. 

Finos are the pale, Jerezanos the darker wines. Finos are 
sub-divided into Vino de Pasto, Palo Cortado, Palma and Amon- 
tillado. Jerezanos are sub-divided into I. Raya, II. Raya, III. 
Raya. I. Raya's are aged and become Oloroso or Amoroso. II. 
Raya's and III. Raya's are either mixed with the cheap wines 
of the plains or distilled. 

This classification is made by the Almacenista (the mer- 
chant who buys from the grower and âges Sherry, keeping the 
vintages separate as Anadas), or by his Capataz (head cellar 
man), and it must be made correctly, or the conséquent loss 
may be enormous. The dilficulty can be somewhat imagined 
when one understands that two Bodega Butts, lying side by 
side, containing wines from the same vintage, will develop 
differently; one will be Fino, the other Jerezano. This phe- 
nomenon cannot be explained, but it is a fact. 

Although the vineyard proprietors, almost without excep- 
tion, were, and still are, Spaniards, the shipping of the wines 



was entirely in the hands of Englishïnen wlio had settled in 
Spain, and for that reason, shipping vaines are expressed in 
pounds sterling; but conditions are changing, and the vineyard 
proprietors are gradnally becoming skippers of their own wines. 

Taking the Sherry shippers and their Capitaces as a class, 
ten per cent, are moderate drinkers or abstainers; ninety per 
cent, are good, generous drinkers ; the death rate shows ten per 
cent, die under seventy, ninety per cent, live to be seventy or 
over, and of the latter, fifteen per cent, reach the ripe old âge 
of ninety years. From this one can nnderstand why Sherry is 
named in Andalucia "la lèche de los viejos" — the milk for the 
aged. 

That Sherry is becoming more popular as a beverage here 
in the United States can be seen by the increase in the number 
of gallons imported each year, as shown by United States cus- 
toms statistics. This is due, in a great measure, to the fact that 
Amontillado bottled in Spain has been introduced to the Amer- 
ican consumer at the clubs, at the hôtel bars, and at the cafés 
in its native purity. A glass of Amontillado, with or without 
bitters, is beginning to appeal to the American taste as an ap- 
petizer. At dinner Amontillado is served with the soup, the 
glasses are refilled during the lish course, and frequently are 
only removed when the roast appears. In the kitchen, the chef, 
when preparing shellfish or terrapin, would be at a loss without 
Sherry. In fact, for the educated taste, there is no wine like 
Sherry, and, of ail wines, Sherry is most useful for ail purposes. 





<**^BBl^ r HIS magnificent wine is marie in the célébrât ed vine- 
£ yards of the Upper Douro, a mountainous région 

A "1 in the north of Portugal, soine sixty miles up the 
River Douro from Oporto. Here, on the slopes of 
the hills, the vines are grown and the wine is 
made, and, when ready, sent down the river by boat, or by rail, 
to mature in the "iodges" or stores of the wine shippers at Villa 
Nova de Gaia, Oporto. 

Great Britain is by far the largest consumer of Port Wine, 
and was in the past practically the only consumer. Perhaps 
the favorite type of Port is still the Vintage Wine, i. e., a wine 
shipped two or three years after it is made, and then matured 
in bottles many years; and this to an Englishman of the old 
school is "real Port.*' For the last twenty years, however, 
Tawny Ports have become increasingly popular, largely owing 
to the recommendation of the médical profession, who consider 
that this type of wine is more digestible and less provocative of 
gout. "Tawny Port" is a Port Wine which has been matured in 
the cash for many years and has lost color, i. e., become 
"Tawny," and is in flavor and body quite distinct from a wine 
matured in bottle, A large quanti ty of Port is consumed in 
Russia, Germany, Scandinavia and Brazil. In Russia "White 
Ports" (made from white grapes) is very popular, while in 
Germany and Scandinavia the taste runs to Tawny Wines. 
Brazil also consumes a fair qnantity, but it is of a very light 
type, and is not shipped there by the English houses. 

In the United States of America there is a growing demand 
for Port, especially for the fine Tawny Wines. There is very 
little doubt that this type of wine will steadily grow in favor 
in the United States. 



o 



n German 
Wines 



BY 

PHILIP HOLLENBACH 
Près. Phil. Hollenbach Co. 
Louisville, Ky. 



To know kow to drink wine belongs only to a 
cultivated taste; to know kow to tempt guests to in- 
dulge in it witk i^leasure belongs only to tke kost 
gifted witk rare tact and artistic discrimination. 

A painting from tke kand of a master must be 
placed in a favorable ligkt and witk appropriate sur- 
ronndings to set off: its excellence; tke most beautifnl woman 
despises not tke act of enkancing ker ckarms by karmonious 
auxiliaries or by jndicious contrasts. 

Since time immémorial tke poets of ail nations kave been 
inspired to sing tke famé of German wine. Tke old bards knew 
full well tke delicious bringer of heaventy bliss to tke poor 
eartk-ckained being known as tke species "komo sapiens." 

One of onr greatest poets, Henry Wadswortk Longfellow, 
sings of tke vintage of 1811, wkick ke fomid in a convent cellar, 
tkns : 

"And wkenever a goblet tkereof I drain, 
Tke old rkyme keeps running in my brain : 
At Backarack on tke Ekine, 
At Hockkeim on tke Main, 
And at Wnrzburg on tke Stein, 

Grow tke tkree best kinds of wine." 

Matkias Clandius, tke renowned German poet, says : 

"The Ekine, tke Ekine — tkere grow tke gay plantations! 
O kallowed be tke Ekine! 
Upon kis banks are brewed tke rick potations 
Of tkis consoling wine." 

Tke Eivers Ekine, Moselle, Neckar, Akr, Main, Nake, are 
bordered witk vineyards, wkence tke golden jnice of tke grapes 
cornes to enjoy tke keart of man. 

Pure wine is a tonic — natnre's tonic. Its low percentage 
of alcokol renders it at once tke most expédient and tke most 
wkolesome drink tkat can be used. It is a gift of Nature — tke 
Great Creator. But, alas! not every year tkat rolls by does 
bring us tkis delicious fluid. 

Tke quality, as well as quantity, of wine differs to a great 




extent, due to nieteorological erïects and to herbivorous Terrain 
which tend to destrov the fruit of ni an' s labor. 

The last century gave us sonie very line yintages, aniongst 
which the years 1811, 1834, 1865 and 1893 were excellent in 
quality and quantity. The last fire or six years hâve yielded 
hardly any crop at ail, and were alniost a total failure. 

Eich old wines were nursed with great skill in the German 
cities by the employées of the city council and were dispensed 
in the council cellar in olden tinies. Yea, wine had the quality 
of being used as currency, and fines on miscreants were iniposed 
in such a way that the culprit had to pay one or more ohms of 
wine of a certain vintage. 

To-day almost every German city has a Eathskeller (coun- 
cil cellar ) situated in the basement of the city hall, and there 
the wine, in goblets of crystal, causes often the partakers of a 
f east to sing with Mathias Claudius : 

"Drink to the Ehine ! And every coming inorrow 

Be mirth and m a sic thine î 
And when we meet a child of care and sorrow, 
We'll send him to the Ehine." 




j^ew England 




BY 

FREDERIC L. FELTON 


Rum 




Of Felton & Son 
Boston, Mass. 




Any account of beverages de luxe would be in- 
complète without some référence to the distillation 
of Rum, an industry which dates back to the early 
days of the colonies, and which has continued with 
the usual variations down to the présent date. One 
of the first points, of course, is to disabuse the mind 



of the reacier of any idea which he may have that this refers to 
Rum in the extremeiy broad and gênerai sensé in which the 
word is used by n early ail of the anti -liquor élément, as well as 
by some who are in the habit of using stimulants. It is a com- 
mon thing in even the best jonrnals to see références such as 
"Rum did it," or "The Rum élément,'' the ternis being meant 
to cover everything alcoholic. As a matter of fact, the produc- 
tion of Rum in this country is about one and one-half per cent, 
of the total production of strong alcoholic liquors, and the 
actual use of Rum as a beverage is still smaller proportionately. 

Many articles and chapters have been written on the be- 
ginning of the manufacture of Rum, as well as the dérivation 
of the word itself. As to the exact period when the distillation 
of a potable liquor from molasses began, it is probably prac- 
tically coeval with the beginning of the manufacture of the cane 
sugar itself. According to a paper on the etymology of the 
word "Rum," written for private circulation some years ago by 
N. Darnell Davis, who at that time occupied an important offi- 
ciai position in the colony of British Guiana, Rum was first 
distilled from the juice of the sugar cane in Barbadoes about 
the year 1640 or 1645, and the name the planters of the colony 
gave to the new liquor was "kill devil." At a comparatively 
early period it was callecl "Rum-bullion," a word which ex- 
pressed the idea of a great quarrel or tumult. 

In the library of Trinity Collège, Dublin, there is a manu- 
script containing a description of Barbadoes about the year 
1651. The writer refers to the new spirit as follows : "The chief 
fuddling they make in the island is Rum-bullion, alias Kill 
Divill, and this is made of sugar canes distilled, a hot, hellish, 
and terrible liquor." 

Mr. Davis thinks that it was about the year 1660 that Rum- 
bullion was clipped of two of its syllables, but the first mention 



of the abridged word in any public document in Barbadoes ap- 
pears to have been in an act passed in 1668 to prevent the sale 
of both brandy and rum in the tippling houses near the most 
frequented highways or roads of the island. The word "Rum," 
however, occurs in certain orders of the Government and coun- 
cil of Jamaica as early as 1661. 

As to the exact date of the beginning of this industry in the 
United States, Rum appears to have been manufactured in New 
England before 1687, as "New England Rum" sold in that year 
at ls. 6d. per gallon, which is practically to-day's wholesale 
price for New Rum, not including the internai revenue tax. 

In the old days of this country many of the best men of the 
town of Boston, in addition to being great ship owners, were 
distillers of New England Rum, those two industries being put 
down in the history of the times as two of the most important 
in Boston, and the commodity itself was not only used as a 
staple for family consumption and as a cheering adjunct to 
officiai and social events, as the laying of corner stones of pub- 
lic buildings and the building of churches, but was early used 
as one of the great instruments in assisting to civilize and 
christianize our black brothers in Africa. During ail of the 
time since, the distillation of Rum has been confined almost 
entirely to New England, ail the Rum made in this country, in 
faet, having corne to bear the distinctive name, "New England 
Rum," as being différent from the imported article. 

The Rum of domestic use to-day, which has been aged for 
many years in the wood, is very différent from the "hot, hellish, 
and terrible liquor" above referred to. Much care is taken by 
those distillers making a specialty of ûne old Rum in the sélec- 
tion of their molasses, the fermentation and distillation, as well 
as in the sélection of the barrel and storage in which it is kept. 
Both as an art and an industry, the business of distilling Rum 
has remained, as a sort of heirloom, through successive généra- 
tions in some of our oldest and most respectable New England 
families, who have taken pride and pains in bringing it up to 
the highest attainable standard of perfection. 

The gênerai tendency noticeable in other lines of business, 
too numerous to specify individually, toward consolidation, or 
at least towards fewer and larger manufacturing plants, has 
applied as well to the manufacture of New England Rum, and 
while in 1753 there were sixty-three distilleries in Massachu- 
setts, and fifty years ago perhaps thirty small distilleries scat- 
tered along the New England coast from New Haven to Port- 
land, there are to-day but eight in the United States, ail but one 
of those being located in New England, and only two outside of 
Massachusetts. 

While, during the past thirty years, there has been an in- 
crease of about 125 per cent, in the production of distilled 



spirits in gênerai, there has been practically no increase in tlie 
production of Knm. 

The maximum production of Rum reaclied 2,439,301 in the 
fiscal year ending June 30, 1880. 

The manufacture of Rum has not kept pace with the in- 
crease in population. This is due to the fact that drinking, like 
other things, including architecture and clothes, has its styles, 
varying from time to time, sometimes for good reasons, some- 
times for none. 

For many years during the early history of the country, 
Rum, which is made only from molasses, was practically the 
only strong liquor in use, as nearly ail grain in the country was. 
consumed as food. 

American (Rye and Bourbon) whisky, the products of 
grain, may be said to have corne in style about the time of the 
Civil War, although George Washington made some at Mount 
Vernon, and there was considérable distillation throughout the 
South, its consumption increasing gradually for many years, it 
taking the place formerly occupied by Rum as a national bev- 
erage. Fifteen or more years ago Scotch whisky began an in- 
creasing popularity, and in the same way, although perhaps in 
a lesser degree, there lias been during the past two or three 
years an increasing demand for fine old Rum. 

Another reason for the lack of growth of the Rum industry 
is found in the fact that alcohol for médicinal and manufactur- 
ing purposes can be generally more cheaply produced from 
grain than from molasses. But many old-fashioned people and 
good judges of liquor still adhère to the use of our forefathers r 
favorite drink. 

It is évident that the actual production in gallons liaviiig 
remained about the same, and the number of distilleries having 
decreased, those distilleries now in existence, or some of them, 
at least, must be of much larger capacity than those of the early 
days. The largest Rum distilleries now in opération are located 
with in the Boston Metropolitan district, one of them alone hav- 
ing a capacity of more than 1,500,000 gallons per annum. Some 
of them, however, still remain practically unchanged from our 
grandfathers' days. 

In financial standing and in good réputation of those en- 
gaged in it, this industry compares favorably to-day as it did in 
its beginning with any other in the country. 



Bottle of 
English Beer 



By 

H. J. FINLAY 
Of H. P. Finlay & Co. 
New York 



^^^^^^^XCELLENT in itself as Beer may be, it likewise 
■ lias a pedigree to be proud of. Crédit is given 

|| for the invention of brewing to an ancient king 
jfé^tf of EgJ'-pt — Osiris by naine. Be this as it may, 
abmidant records of Beer are still foimd npon 
the Great Pyramid — mostly, however, as "empties." 

Both the Greeks and the Ganls had a decided partiality 
for Beer, which is mentioned by Socrates B. G. 420, as well as 
by other ancient writers. Such facts lead lis to specnlate 
whether the brewing of Beer may not be a natural instinct im- 
planted within the hiiman hreast, 

Later on, brewers increased and mnltiplied, and became 
great ones of the earth and mighty. Their Beer has always 
played an important, if nnseen, part in British history. Thns, 
for instance, Y\iien England was like to become a Spanish de- 
pendency, the va liant Drake declared that lie mnst be snpplied 
liberally with Beer, if he was to crash the Armada. He got it, 
and he did it ! Xo more, however, need be said to prove the 
antiquity and the worth of Malt Liqnor. Like the eqnator, 
therefore, Beer is not to be spoken of disrespectfully. 

The use of hops, which impart keeping properties to Beer, 
Avas not discovered until the sixteenth centnry, if we are to be- 
lieve the couplet : 

"Hops, Beformation and Beer 
Came into England ail in one year.'- 

Since then the three B's — Beef, Beer and the Bible — have 
become established articles of faith in Britain. 

The greatest brewing center in England, or, indeed, in the 
world, is situated at Bnrton-on-Trent, where Messrs. Bass & Co. 
stand conspicnons among an array of comj)etitors. The pros- 
perity of Bnrton-on-Trent of late years has been remarkable. 
This is owing to the increasing popnlar taste for a lighter bev- 
erage than the potent strong Beers of the past génération, and 
to the pecnliar snitability of Bnrton water for the production 
of delicately-flavored Aies. 

Bnrton-on-Trent lies in a basin of mari and gypsum which 
strongly imprégna te the water collée ted in the brewery well s. 



The water is, therefore, very "hard," and this, as Ave shall see, is 
of great benefit. 

Good water is indispensable to good brewing, bnt abso- 
lu tely pure water (oxide of hydrogen) is never met Avith in 
nature. Its solvent properties are so great that it dissolves 
more or less of most substances Avith Avhieh it cornes in contact. 
The smallest trace of organic matter renders it utterly unfit for 
breAving purposes; no matter how briglit and sparkling it may 
appear to the eye, such water Avili not "keep," and therefore the 
Beer whicb miglit be brewed from it would not keep either. 

"Hard" Avater is suitable only for Aie, not for Stout. It is 
this simple fact, and not mere caprice, wkich bas singled ont 
Dublin as the more appropriate birthplace for Stout. 

"Soft" water extracts more from the malt than is desired 
by the breAvers of Aie, Avhile the hard Burton Avater lias less 
affinity for the albuminous ijrinciples contained in the malt. 
Much in the same way when peas are boiled in soft Avater they 
are reduced to pulp, but if boiled in hard water their outside 
skin is toughened, and they retain their individual shape. 

It is frequently supposed that the water used for brewing 
at Burton is taken from the Hiver Trent. This, of course, is a 
mistake — it is drawn from wells. The demands made by brew- 
ers upon thèse wells of late years have sometimes severely taxed 
their resources, and the sijring Avater is now used only for con- 
version into Aie. 

But we must not linger over the crystal water, fresh from 
its rock depths, for Ave have to visit the maltings. Thèse great 
detached buildings stretch in a long and uniform line as far as 
the eye can carry, and they are used exclusively for the purpose 
of converting the barley into malt, which must be done ère it is 
fit for breAving. 

The grain best suited to brewing Beer is barley, and much 
dépends on the character of the soil that grows it, as Avell as on 
the dryness or wetness of the season. 

It is not every kind of barley that will make good malt, and 
great is the care and zeal exercised at Burton to obtain the very 
choicest and most suitable growths, no matter whether they be 
from the United Kingdom or abroad. 

The opération of malting is performed as f oIIoavs : The 
barley is first placed in shallow cisterns, Avhere it is steeped in 
Avater, and afterwards spread ont to the depth of a few inches 
on large dry in g floors. 

It quickly gets w&rm of its own accord, and under the com- 
bined influence of warmth and moisture it soon begins to 
sprout. When this lias proceeded a certain length it is dried by 
the kiln, which, of course, stops further germination, and, 



wherein the original insoluble starch of the grain has, by Na- 
turel own magie, been converted into solnble malt-sugar. 

If dried at a low température it is "Pale Malt," from which 
Pale Aie is brewed; but if roasted at a greater beat it is par- 
tially carbonized, and becomes "Brown Malt," suitable for 
brewing Stout. 

This is the only reason for the différence in color between 
Aie and Stout. 

The brewer crushes the malt between heavy rollers to break 
the husk, and the malt-meal is then thoroughly mixed with 
warm water in the mashtun by a ferocious instrument called a 
"porcupine." The malt is finally exhausted by a huge over- 
grown watering pot, termed a sparger. It has long revolving 
arms, and as the water descends in a gentle shower it carries 
with it what remains soluble in the malt, and the "grains" only, 
corresponding with the tea-leaves in the pot, are left behind. 
The resulting liquor, now called "wort," is then strained off 
and transferred into coppers, where it is boiled for several 
hours with the hops. 

After sufficient boiling the wort is rapidly cooled in refrig- 
erators containing long coils of pipes, through which a stream 
of cold water continually runs. 

The cooled wort is still not a bit like Beer. Even a tee- 
totaler might drink of this particularly nasty and mawkish 
fluid if lie could bring himself to do so, for thus far it contains 
no alcohol ; this can be produced only by the agency of fermen- 
tation. 

Fermentation is started by inoculating the wort with pure 
yeast. Yeast is a vegetable organism, consisting of myriads of 
microscopic cells or globules, which rapidly multiply in the 
"wort" at the expense of certain of its constituents ; and thèse 
minute cells are endowed with the marvelous power of elab- 
orating alcohol, or, in other words, of transforming the dull 
and lifeless wort into sparkling Aie. 

The newly-born Pale Aie is then racked into casks and 
stored away in vast quantities that certainly look sufficient to 
meet any demand, but which rapidly melt away as the thirsty 
season cornes on. 

Beer reserved for export bottling is brewed from the 
choicest materials. It is, indeed, an altogether superior qual- 
ity, and is priced accordingly. 



T 



he Troubles 
of Absinthe 



BY 

J. FANNING O'REILLY 
Associate Editor 
" The Steward " 
New York 




People on this side of the Atlantic Océan find it 
hard to understand the crnsade tliat bas been waged 
in Europe against the manufacture and sale of Ab- 
sinthe, most likely because, in the United States, the 
article is only consuined in a moderate way, by rea- 
son of its tonic and rejuvenating effect on Systems 
that are run down, tired, or that need a wholesome stimulant. 
The opposition which arose against the beverage in France and 
Switzerland within the past five years is generally regarded as 
being résultant from the old trouble of abuse as against rational 
use. The countries mentioned have in the past been among the 
largest distillers of the tonic, and, strange to say, it is mainly 
within their confines that there is any protest of conséquence 
against the article, which, beyond doubt, has been "more sinned 
against than sinning," on account of much that has been writ- 
ten against it in prose and poetry. The pace was set in this 
respect by Marie Corelli's highly sensational and wierd romance 
entitled "Worinwood." Since that unsavory pièce of literature, 
with its fantastic and wildly imaginative pictures of the mental 
and physical conditions generally following the use, and, of 
course, the abuse, of Absinthe, first saw the light, ail kinds of 
writers have toyed with it, and with about the same degree of 
iividity and unction that a playwright takes up the subjects of 
love or matrimony, whereby to bring forward some newly dis- 
covered phase of an old subject. Ail this sort of thing has sure 
enough hurt the manufacture, sale and consumption of as hon- 
cst and well-meaning a product as was ever distilled. It sur- 
vives much abuse, although many an ink-slinger has proclaimed 
its epitaph. It is no purpose of this writer to either eulogize 
or to condemn, but simply to freshen the mind of the reader 
concerning an article in the wine and spirit trade that may be 
truthfully said to have had a chequered history, and presented 
as much opportunity for the use of printers' ink as almost any- 
thing on, at least, the list of modem beverages. I say modem, 
because I believe the first reliable data we have concerning Ab- 
sinthe goes back no further than to the time of the campaigns 
following the death of Napoléon 1., when French soldiers came 
across the wormwood herb in Algiers ( 1832-47 ) , and there and 
then discovered its tonic and aromatic effects, when they much 
needed something to restore their shattered health. 

As to the history of the herb wormwood of itself, one 



writer, in traducing Absinthe, points out that it is twice re- 
ferred to in the Bevelations o£ St. John, and quotes the folio w- 
ing : 

"And the third angel sonnded his truinpet, and there fell a 
great star from the heavens, bnrning like a lamp, and it fell 
upon a third part of the rivers and npon the fonntains of 
waters. And the name of the star is called Wormwood, and the 
third part of the waters became Wormwood, and many men died 
of the waters becanse they were made bitter." 

However correct this qnotation inay be, the alleged "revela- 
tions" of Miss Corelli embody the worst abuse that has ever 
been heaped upon Absinthe. It came into vogue as a fébrifuge 
or cure for fever, and in this way by easy stages to Paris, and 
there became a popular drink on the Boulevards, where the five 
o'clock gossip hour at the cafés came to be known as "the hour 
of Absinthe.' 1 Thereafter the manufacture of the article devel- 
oped into an extensive industry in France and Switzerland. It 
is classified as a liqueur or aromatized spirit, prepared by 
pounding the leaves and ûowering tops of various species of 
worniwood with angelica root, sweet flag root, the leaves of 
dittany of Crète, star-anise fruit and other aromatics, and mas- 
cerating thèse in alcohol. After soaking for about eight days 
the compound is distilled, yielding an emerald-colored liquor, 
to which a proportion of an essential oil, usually that of anise, 
is added. An American authority includes in his recipe ver- 
mouth, small fennel, coriander, angel sweet root, liquorice, 
calamns, bitter almonds, small leaves of vermouth, peppermint 
leaves, camilles and juniper, and gives from three to four weeks 
as the distilling period. 

There are four ways of serving the drink, and possibly 
more, but thèse are known best : Absinthe Cocktail, Absinthe 
Frappe, Absinthe a la Parisienne, and Absinthe aux Dieux. 

This brief narrative is x>erhaps interesting at this time, be- 
canse the law prohibiting the manufacture of Absinthe, follow- 
iug one already existing prohibiting its sale, became effective 
in Switzerland last October, This was voted upon by référ- 
endum nearly two years ago. In fact, both the sale and manu- 
facture were legislated against at the same time, but the opéra- 
tion of the law as regards manufacturing was deferred until the 
distillers Avère afforded an opportunit} 7 to dispose of their 
stocks. The French cantons voted against the prohibition law 
in the référendum, but were outvoted by the German cantons, 
where little Absinthe was consumed. An item of interest in 
connection with the new law is the adjustment of the terras of 
compensation which the Fédéral Government desires to make 
to the distillers for the losses which its passage and enforcement 
involves, and which, by the way, rather points a moral for ému- 
lation by those of our States that have wiped out distilleries, 
breweries, etc., without any suggestion whatever of compensa- 
tion for disturbance. 



r y\> Encourage the 

American Wine I ndustry 



BY CHEVALIER 
ANDREA SBARBORO 

Secy. Italian-Swiss Colony 
San Francisco, Cal. 



Wine lias been a healthy, invigorating, 1ns- 
cions fyeverage, according to the Olcl Testament, 
almost since the conimencement of the world. 

In every land on earth which was blessed by 
the rays of the sun and with the quality of soil to 
produce grapes for wine making, the grapes were 
eagerty crushed by the people by tramping the juice out of 
thein, and, after proper fermentation, were served at table and 
nsed especially on festive occasions. 

In the times of Pliny wine making had been so perfected 
that the Eomans regarded the wine of Italy as the best in the 
world. Horace said "that wine, luscious and pure, was a drink 
fit for the gods." In later years the district of Chianti produced 
the choicest wine of Italy. Many believed that it was prin- 
cipally from the inspiration of wine that the greatest men of 
the world obtained their genius. 

In modem times wine has become not only a luxury, but a 
necessity as a beverage at table, and is universally nsed by fam- 
ilies in every civilized conntry of the world. Wine is nutritious, 
as well as refreshing, and the peasant of Italy, with a chnnk of 
bread, a pièce of cheese and a flask of wine, can live happily, 
perform arduous labors ail day, and retain perfect health. 

Another of the great advantages of the use of wine is that 
it is condncive to sobriety. It is a well-known fact that in every 
country of the world where wine is produced in large quanti ties 
and used by the mass of the people, drunkenness is almost un- 
known. 

It is only practically in the last fifty years that many of 
the States of the Union have been discovered to produce wine 
grapes in abundance. Good, palatable Aviné is now made in the 
States of New York, Virginia, Ohio, Missouri, New Jersey and 
other States, but California, on account of its long sunny days 
and adapted soil, is known as the "Land of the Vine," and has 
been found to produce the Vitae Vinifera, the true wine grape, 
to the same perfection as it is grown in France, Italy and the 
Ehein. The vines of the much-praised grape grown in the dis- 
trict of Chianti, Italy, were transported by the Italian-Swiss 
Colony thirty years ago to their large vineyard at Asti, Sonoma 




county, California, where they hâve been found to grow to the 
same perfection as they did in the niother country, and produce 
the identical Chianti wine, which, being properly aged and care- 
fully cared for, is admitted to be superior to the imported wine 
frorri Italy, and sells readily in the market of New York, in 
cases of one dozen flasks, for $2.00 per case higher than the im- 
ported article. 

This, therefore, shows that wine can now be prodnced in 
the United States of as fine a quality as that produced in any 
part of the world. It can also be snpplied to the consumer, 
when not hampered by obnoxious license and prohibition régu- 
lations, to the mass of the people as cheaply as the wine is sold 
in Europe; because, whilst in the old country they have the 
advantage of cheaper labor, here, especially in California, wine 
is produced in such large quantifies, and by means of the most 
perfect of modem machinery, the land being plowed by horses 
and steam plows, instead of being worked by hand labor, as in 
Europe, that it actually costs no more for the production here 
than it costs in Europe. 

There is no reason why the American people should not 
become accustomed to the lise of wine at their meals, just the 
same as the people in the wine-drinking countries of Europe, 
and, by so doing, introduce a new industry which would give 
remunerative employment to thousands of happy families in 
vineyards throughout the country, thereby creating new towns 
and cities, and adding to the progress and prosperity of the 
United States. 

Italy produces, in abnormal years, 1,000,000,000 gallons of 
wine per annum, worth §200,000,000. France produces 1,500,- 
000,000 gallons, having a ^alue of -$300,000,000. Now, with 
proper inducements, the United States can, and there is no 
question but that in tirne it will, produce in its vast territory 
just as much wine, and of just as good a. quality, as that which 
is now produced by the two principal wine countries of Europe. 

In order to develop the wine industry to its full extent, it 
is necessary : 

First — To induce the Prohibition people, whose aim is the 
removal of drunkenness from our country, to encourage the use 
of wine at meals, instead of prohibiting it. 

Second — It is necessary that grocers and dealers be per- 
mitted to serve their patrons with wine in original packages, 
without the payment of a license, just the same as they are per- 
mitted to sell tea, collée and chocolaté. They should not charge 
exorbitant priées to their patrons, but should sell at a reason- 
able advance over the cost. This will materially increase their 
sales, and eventually their profits. 

Third — The restaurant and hôtel keepers should place a 



pint bottle of wine before every plate at table, which could be 
served without charge, by adding a trifle to the cost of the meal. 
This would substitute tea and cofîee, and the wine, when prop- 
erly purchased in casks, and bottled on the premises, wonld 
cost no more than the tea and coffee. 

Fonrth — When patrons ask, as they frequently do, for a 
superior quality of wine in bottles, that should be served at a 
profit of not over fifty per cent, above the actnal cost, as many 
people will not order wine at meals because they are asked to 
pay more for a bottle of wine than for the whole meal. Restau- 
rant and hôtel keepers will fincl that in a short time the demand 
for wine will so increase that the profits will be mnch greater 
than when only a small quantity of wine was sold at higher 
priées. If some of the restaurant and hôtel keepers object to 
placing wine on the table before each plate, they shonld at least 
instrnct their waiters, both maie and female, to présent the 
wine list to every gnest and politely ask, "Which wine will 
y on hâve?" This is the way that the caterers use their patrons 
in Europe, and it is a well-known fact that the selling of wine 
by hôtels and restaurants in Europe, although at a small profit, 
is their principal source of revenue. 




JY^ixed Drinks and 

Their Ingrédients 



BY 

A. E. WUPPERMANN 
of J. W. Wuppermann 
New York City 



In considering tlie subject of mixed drinks, it 
may not be ont of j)lace to dwell brieliy upon their 
history, as v\ell as upon tlie reasons for their exist- 
ence and their continued popularity. Since time 
immémorial, men have sought to lend an added 
relish to food through seasoning. that is, through 
the addition of flavorings of a spicy, aromatic, or piquant, na- 
ture. It vas natural, therefore, that the same methods should 
have been applied in tlie matter of beverages, as is witnessed by 
the highly-flavored punches and other brews of our forefathers. 

A distinction should be dra\yn, however, betveen those 
mixed drinks v\iiich are devised purely as thirst quenchers and 
Tvhich should be classifîed under the heading of beverages, and 
those which are commonly known as appetizers. Among the 
former are included such drinks as shandy-gaff and the varions 
toddies, rickeys, punches, cobblers, juleps, etc. To some of thèse 
beverages it has been songht to communicate a food value, aside 
froin that of the stimulant, as in the case of sherry-nip, egg-nogg, 
milk-punch, etc., foods having been introduced because of their 
value as such, rather than because of any flavor which they 
might Impart. 

But there is another class of mixed drinks not less impor- 
tant nor less popular than the thirst-quenchers or beverages 
just named. This class is popularly known under the name of 
api)etizers, in which are comprised ail of the cocktails and other 
mixed drinks that are designed particularly to increase the de- 
sire for food, that is, to promote the appetite and stimulate the 
activity of the digestive organs. 

In medicine, the therapentic value of simple or aromatic 
bitters has long been recognized. The introduction of a bitter 
élément, highly aromatic in its nature, was due to this vddely 
accepted principle among médical men as well as the laity as 
to the value of aromatic bitters administered in its most delight- 
ful form, viz., the cocktail. 

The bitters act upon the saliva glands as Avell as upon the 
sécrétions of the stornach, stimulating both to a greater degree 
of activity, their effect being augmented by the aromatics, in- 
cluding the alcohol. The French have long recognized the value 




of the bitter élément in their celebrated tonic wines, which gen- 
erally contain cinchona or other barks of a siinilar nature. Nux 
vomica, for instance, a powerful stoinachic, is intensely bitter. 

It is true that an appetizer or cocktail may also be taken 
as bracer or to- counteract mental dépression or temporary 
melanckolia, the aromatics, which are its most striking constit- 
uent^, producing in sach cases a similar effect to that of spirîtss 
of ammonia. So true is this assertion that many connoisseurs, 
in order to obtain a maximum bracing effect, prefer to use a 
highly aromatic bitters, such as Angostura, without the adniix- 
ture of any liquor. In thèse cases a pony glass is the proper 
quantity. 

It is évident, then, that the use of bitters gave rise to the 
introduction of the appetizer, or cocktail, for, without the bitter 
ingrédient, thèse drinks would not serve their purpose as appe- 
tizers. It is also apparent that in order to i)roduce the desired 
effect the bitters should be of a highly aromatic character, al- 
though bitters flavpred only with orange peel, which are com- 
para tively only slightly aromatic, are also extensively used, but 
mainly in conjunction with such highly aromatic bitters as 
those of Dr. Siegert, invented at the town of Angostura in the 
early part of the last century. Various opinions are held as 
to the composition of the original cocktail, al thon gh it is gên- 
era 11 y conceded that gin and Angostura preceded sherry and 
Angostura as an appetizer, the former reaching its greatest 
popularity in America, and the latter in England. The so-called 
old-fashioned cocktail, consisting of a loaf of sugar steeped in 
a teaspoonful of bitters added to rye whisky, was undoubtedly 
antedated, at least in this country, by the old-fashioned appe- 
tizer, gin and bitters. 

As it is a Avell-known principle that the addition of sugar 
to alcoholic drinks, or even to those which are only slightly al- 
coholic, adds materially to their exhilarating effect, so in the 
cocktail, if it is desired to heighten the subtlety of the mixture, 
the bitter taste should always be modified by the addition of 
sweetening. In the saine way the communication of a slightly 
acid eharacteristic, as by a couple of dashes of lemon juice, will 
improve certain, although by no means ail, appetizers. It is by 
the nice balancing of thèse various éléments that the true artist 
may be recognized. 

There is a demand for appetizers that are only slightly 
aromatic and exclusively bitter, such as the dry Martini, but the 
effect in thèse cases is almost entirely one-sided, the bitter ehar- 
acteristic being accentuated to the exclusion somewhat largely 
of the aromatic, and completely of the slightly acid and sweet 
constituents. The Martini cocktail evidently was the resuit of 
an abortive attempt to render the flavor of gin palatable to those 



to whoni it is naturally répugnant, tlie délicate flavor of the 
Frencli Vermouth being inadéquate to perf orni the task imposed 
upon it. An attempt to remedy this defect was made by intro- 
ducing an equal proportion of Italian vermouth, thus giving 
rise to the Bronx cocktail ; but, generally speaking, French and 
Italian vermouths constitute an inadvisable mixture, unless a 
highly aromatic bitters is used as a génial arbitrator in the con- 
test between the two opposing- ingrédients. The combination of 
Italian vermouth with gin is always a happy one, the flavor 
of the former easily taking ûrst place in the mixture, but a lib- 
éral use of Angostura, as in the popular Barry cocktail, is in- 
évitable. The addition of five drops of crème de menthe and a 
pièce of twisted lemon peel makes this drink as delicious as any 
that can be offered to the most exacting epicure. 

In those mixed drinks which have been classified as simply 
beverages or thirst-quenchers, the bitter and aromatic principles 
should not be overlooked, for nothing will lend such a delicious 
flavor as a highly aromatic ingrédient to Champagne, claret and 
rhinewine cups or punches. On the other hand, this constituent 
should be sparingly used with the sweet wines of Spain, such 
as port, sweet madeira, Lagrima Christa, and others. Angos- 
tura, however, may be freely used with claret, to which it lends 
a substantial body, such as is found in old burgundy. In hot 
drinks, such as hot spiced rum and hot punches, the aromatics 
should be not too liberally used, as thèse volatile constituents 
are rapidly vaporized by the beat, and the flavor is therebv 
temporarily intensified. It is particularly imperative, therefore, 
that hot drinks should not be allowed to grow cold or to be re- 
heated. 

It is almost superflous to say that ail mixed drinks, whether 
hot or cold, should be served as soon as possible after mixing, 
for it is necessary that the constituents should not be allowed 
to blend. The flavor of each ingrédient should stand ont promi- 
nently and play with as much vigor as possible the part assiged 
to it. This cannot be the case if the mixture is allowed to stand 
so as to become stale, even if bottled. 



J^omeétic 

Gins 



BY 

E. J. DANIELS 

of 

Baird-Daniels Co. 
New York 



In tlie last ten years the distillation of Domestic 
Gins has taken very rapid strides in the United 
States, and the gin industry has done much to con- 
vince the American consumer of the fact that a good 
honest prodnct can be manufacturée! here as well as 
in Europe. 

It is not many years ago that it was the average Américains 
opinion that everything imported was good, and that everything 
domestic was inferior, but, thanks to the progressive spirit of 
the Ainerican manufacturer, this erroneous conception is grad- 
uai ly disappearing. A multitude of sins were frequently cov- 
ered under an imported label, and on this account the firm with 
which the writer is associated adoj>ted several years ago the 
motto, "It can be only préjudice that prefers foreign inferiority 
to domestic superiority. ,, 

A campaign of éducation, with the object in view^ of over- 
coming préjudice, is of necessity a hard one. This préjudice has 
ofteu been warranted, for the old-fashioned American désire for 
making money quickly accounts for domestic products of in- 
ferior quality ; however, thèse exceptions merely make the rule. 

The rule is that the American manufacturer^ honesty is 
second to none. This, coupled with unexcelled ingenuity, lib- 
éral business ideas and great progressiveness, créâtes conditions 
for the domestic products of which any American can justly be 
proud. 

The protective tariff lias benefited domestic industries, and 
at the présent time European manufacturers are coming to this 
country, building here their plants, employing American labor, 
benefiting their locality, enriching this country at large, and 
confirming the formerly dîsputed theory that meritorious prod- 
ucts could be produced in the new world as well as in the old. 

It is strange, but true, that very few people know anything 
about Gin. "Gin is made from Juniper berries," is the gênerai 
answer one receives to the question what Gin really is, and 
when given the information that Gin is distilled from grain, and 
that Juniper berries are only used for flavoring purposes, he is 
greatly surprised. "Gin" is a dérivation from the word "Gene- 
va," and that is the proper English Avord. "Geneva" is derived 




from the Latin word "Juniperus," the Frencli for Gin being 
"Jenievre," and the Dutch calling it "Jenever." 

The Hollanders were the first nation to distill Gin. The 
industry in that country dates back to the period when the 
Dutch were the foreniost seafarers and carried a broom at the 
niasthead, symbolical of sweeping the seas. They probably dis- 
covered the Jnniper berry along the Mediterranean shores. 

Holland is not a grain-producing conntry, and the varions 
grains used for distilling purposes are either of American or 
Kussian origin. 

Withont going into nmch scientinc détail as to the distilla- 
tion of Holland Gin, it is probably of interest to know that rye 
and various cereals (principally Malted Barley) are ground, 
and, in accordance with their starchy qualities, are snbjected to 
various degrees of heat. The "niash," as the mixture is called, 
is allowed to ferment for seventy-two hours, after which it is 
distilled. This distillate is called Moutwyn, and is later re-dis- 
tilled with Juniper berries. In the distillation of Old Tom, Dry 
and Sloe Gins, a variety of herbs, seeds and roots is used, which 
imparts a différent flavor to it thàn that which characterizes 
Holland Gin. Thèse gins have become very popular in this 
country, and are mostly used for the well known and justly 
famous American mixed drinks, as Martini Cocktails, Gin 
Kickeys, Gin Fizzes and niany others. 

A question which is very often asked is, "Does Gin improve 
with âge?" The answer to this question is in the affirmative, 
but, as the improvement can only take place by the Gin coming 
in contact with the wood of the cask, the Gin turns yellow, and 
is not saleable, as the American consumer (for some unexplain- 
able reason ) requires Gin to be perf ectly white. To humor this 
whim the distiller uses paraffine wax, which is boiled to a high 
degree of heat and poured into the cask. A tkin coating of 
paraffine is thus formed ou the inner surface of the cask, which 
prevents the Gin from coming in contact with the wood, and 
consequently retaining its color. 

In concluding this short article on Domestic Gins, let us 
rejoice that we are living in a country which is progressing with 
amazing rapidity; a country whose Government protects home 
industries, and where the workingmen receive wages higher 
than those of other nations. We equally rejoice for the pa- 
triotic American good sensé which has made it possible for the 
Domestic Gin industry to have become the important factor it 
is to-day. 



T 



he Glass for 
the Beverage 



BY 

JOS. MESS MER 
Secy. Ferd. Messmer Mfg. Co. 
St. Louis, Mo. 



®The sélection of a proper glassware equipinent 
for a modem club, hôtel or saloon bar is an art ac- 
quired only through wide expérience in and long 
association with the dispensing business. 
The glassware and supply salesman should, 
himself, be so thoroughly posted and well informed 
in this capacity that his advice will be a valuable aid in the 
sélection of a fitting equipinent. In the past, location had con- 
sidérable influence as to the quality of glass selected for service, 
and, while no longer so gênerai, it is still apparent to the trav- 
eler that in the North and West the présence of cut-glass service 
ware on the bar is much more prévalent than elsewhere, plain 
light ware being still the custom. It is difiicult to find a reason 
for this condition, if indeed there is one, but it is equally cer- 
tain that the condition is changing. New equipments are almost 
invariably selected from Portieux, France, and Val. St. Lam- 
bert lines of cut-glass stemware, and from the American lines 
of cut-glass tumblers. Thèse lines comprise an amazing variety 
of shapes and sizes, supplying a distinct glass for every natural 
or prepared beverage. 

The constant trend towards better glassware service, the 
deinand for wider varieties and distinctive patterns, has so 
specialized the glassware business that the old queensware 
house is no longer the source of supply, but is supplanted by the 
bar supply house, whose entire energy and capital is devoted to 
the interest of the club, cafe and bar trade. This brings the 
trades' wants directly to the manufacturer^ plant, and results 
in producing new shapes, adéquate sizes and broader and more 
extensive varieties. 

When the cooling highball became a popular drink it was 
difficult to find two bars that used the same kind of glass in 
serving it. Anything from a small taper seltzer glass up to a 
beer goblet was used to serve this drink, with the resuit that 
little or no individuality was given to it. In the better class of 
cafés, hoAvever, the careful dispenser soon discovered the need 
of a low, wide glass, that would accommodate a large-size lump 
of ice and sufficient seltzer to niake the drink palatable, with 
the resuit that the highball now enjoys the same, if not greater 
popularity, than the Americau cocktail. It is this close atten- 



tion to the détails and fine points of the dispensing business 
that niakes onr bars and cafés so popular with the public. 
Shakespeare said, "The rose by any other name would sniell as 
sweet;" but wotild the cocktail smell as sweet or taste as good 
ont of a tin cnp? It is, indeed, donbtfnl if onr drinking places 
would enjoy the popularity they now do, were it not for the 
individuality given to each kind of drink when properly served. 

I strongly advise against the nse of decorated glassware 
for pnblic service, either etched, engraved or ware decorated in 
any other nianner, save the polished cuttings which onr Amer- 
ican mannfactnrers put on the tnniblers, and the cnt and pol- 
ished steniware, both American and import. If a bar niakes 
any pretense at first-class service, it should have no nse or room 
for the common pressed or molded glassware. At its very best, 
this ware lacks the crystal clearness of the lead-blown goods, 
and the trifling différence in cost certainly does not justify the 
sacrifice of the high tone which the clear ware gives to the 
service. Let me repeat, qnality inclnded, "service" gives onr 
pnblic drinking places their immense popnlaritv. Usage and 
cnstom have fixed the popnlar priées for onr American drinks, 
bnt location and license fees regnlate the size of the glasses 
nsed. Aside from this, the followiûg are the glasses used almost 
nniversally in first-class places : For whisky, a clear lead-blown 
tumbler, preferably heavy bottom, with cnttings that do not 
obscure the color and sparkle of the liqnor. Side tnmblers for 
water of the same pattern, but large enough to admit of a gen- 
erous pièce of ice. 

The old-fashioned punch or toddy glass should be in the 
same shape and style, but of generous capacity, fully seven 
ounces, preferably nine ounces. The same pattern should be 
strictly adhered to in ail the tnmblers, as uniformity is a prime 
requisite in fitting up the back bar, as well as the service. 

The seltzer glass should be a long taper tumbler, with 
heavy bottom. 

For ginger aies, split beers, the différent styles of fizzes, 
strained lemonade, milk punch and Tom Collins, straight 
tumblers in their j>roportionate sizes should be used, the bot- 
toms of which are not quite so heavy as on the whiskies, water 
and seltzer tumblers, but should be what is technically known 
among the glassware men as "half shani.'- 

The highball glass, which has met with the most universal 
favor, is a low, wide tumbler, with full heavy bottom, almost 
identical with the water tumbler for table use, but lead-blown 
glass, with a thin edge. 

The stemware line niust necessarily be of a différent pat- 
tern in the cutting, but should be uniform throughout. The 
shapes should be identical for the following liquors, differing 
only in the size, but not one can be omitted if a strictly first- 



class equipment is desired : Cordial, three-quarter-ounce glass ; 
Port Wine, two-ounce glass; Burgundy Wine, three-ounce 
glass; Claret, four-ounce glass; small goblet, seven ounces; rég- 
ulation goblet, ten ounces. For Champagne, the old-style 
saucer-shape bowl is displaced by the hollow-stem round bowl 
glass of from four to six-ounce capacity. The bead and sparkle 
given to the wine by the hollow stem is obtained in no other 
shape, therefore leaves the other style glasses out of considér- 
ation. 

The Khine wine glass should be the round bowl shape, but 
standing on a somewhat higher stem. 

The Brandy or Pouss Cafe in the three-quarter-ounce size, 
and the Sherry in the two-ounce size, should have long stems 
and taper bowls, with straight sides, neither flaring or cupped. 

The Cocktail glass has its own particular shape, standing 
on a high stem, with a low, wide taper bowl. 

The Hot Whisky is a four and a half-ounce or five-ounce 
stem glass, with a flaring or bell-top bowl. 

Bar bottles, bitter bottles, cordial cruets and decanters 
should conform in quality and pattern. 

Pages can be written on this subject, and still leave uncov- 
ered many other détails that should receive full considération 
in the matter of equipment for bar service, but a close observ- 
ance of the requirements for a jjroper equipment of glassware 
cannot fail to increase the popularity of a liquor dispensary. 
A glass for every need should be the constant rule. 



F 



amous New 
Orléans Drinks 



BY 

SIDNEY STORY 
of 

New Orléans 
Louisiana 



£ 




Speaking of beverages remincls us of those de- 
^| licious décoctions for which tlie Metropolis of the 
* South (New Orléans) is f amous. Tliere are five of 
theni, Avhicli for iiavor and taste equal the nectar of 
§ the gods. They are "The Sazerac Cocktail," "Gin 
Fizz a la Ramos," "High Bail Rofignac," "Absinth 
a la Suissesse," "Peychaud Cocktail." 

Were you ever in New Orléans? If so, y ou must on many 
occasions found yourself following the crowd which, as it 
reaches Royal and Canal, turns off into French town and, hav- 
ing made scarcely seventy-iive feet, enters a long, narrow corri- 
dor at the end of which is a large room with sand on the floor, 
and a long and handsome bar fully seventy-five feet long, before 
which stands most of the tiine a line of men, sonietimes two 
deep. This is the f amous Sazerac Saloon, known the world over 
for the art it possesses in the fabrication of the Sazerac Cock- 
tail. 

No beverage of récent years lias drawn to itself more 
praise and attention than the "Ramos Gin Fizz" which is sup- 
plied to thousands upon thousands every year by the génial and 
courtly proprietor of the "Stag," Col. H. C. Ramos. The estab- 
lishment is one of the finest of its kind in America and is located 
on Gravier Street, opposite the new St. Charles Hôtel. The 
glories and réputation of this Ambrosial drink have been sung 
the world over. It's the invention of the "Chesterfieldian" Ra- 
mos, and men or women who have once pressed the white foam- 
ing "Ramos Gin Fizz" to their lips, can never forget it. It is not 
an unusual sight in the winter months, and when the Carnival 
is on in New Orléans, to iind this palatial resort of Col. Ramos 
packed not only with men but ladies who have just left the fash- 
ionable ball-rooms or the French Opéra, and are enjoying, be- 
fore returning home, a a Ramos Gin Fizz" that will take them, 
after lapsing into the arms of morpheus, into the delightful fan- 
tasies of dreamland. 

The afternoon is the fashionable time for the ladies to do 
their shopping on Canal Street in New Orléans, and wherever 
you find the ladies here you are sure to find the maie gender. In 
the most fashionable block of this shopping boulevard is located 



the well-known confectionery establishment of Harry Sckauni- 
burg. Here the gentlemen of leisure will saunter in to refresîi 
themselves with a "Kofignac High Bail," which is exhilarating 
and delicious in taste and flavor. Its inventor was once the 
Mayor of New Orléans, during the Ancien régime, and tradition 
tells us that Monsieur le Maire was the most popular officiai the 
Crescent City ever had ; for on afternoons the Mayor's office 
was always thronged with visitors désirons of both paying their 
respects to the Knightly Kofignac and also enjoying one or two 
of his delicious "Kofignac s.'' 

The day's work is over in New Orléans for the average 
business man by five o'clock in the evening, and if you will cross 
Canal Street and enter by way of Bourbon Street the Old Latin 
Quarter you will vmconsciously i'oilow the crowd. Having walk- 
ed some three blocks, } T ou will soon notice on the corner of Conti 
and Bourbon, only one block from the old French Opéra House 
(where every winter for years dating back to ante-bellum days 
the old walls have re-echoed with the music of Grand Opéra), 
r an old rusty-looking building of Spanish architecture. Most of 
the crowd seems to stop here — in fact they do, and, entering an 
old Spanish Courtyard, soon reach the large room Avith its low 
ceiling, playiug fountains, and antique Spanish furniture, with 
openings on an old Spanish courtyard, wliere the fiowers fill the 
air with intoxicating aromas. This is the great rendezvous for 
both sexes who have corne here to partake of that refreshing 
and exhilarating "Suissesse" for which the Old Absinthe House 
lias been famous for over a hunclred years. This establishment 
has been in the hands of one family for a century. The présent 
owner and proprietor of the "Old Absinth House," Don Félix 
Ferrer, is the grandson of the Knightly Spaniard of the same 
name who landed in the Colonies, having corne to the shores of 
the New World to escape the political persécutions of the Old. 

After indulging in one or two of thèse delicious "Suisses- 
ses" diffused by the courteous Senor Félix Ferrer, your appe- 
tite has been sharpened like a two-edged sword, and you will 
find yourself wiuding your way to the restaurant of "Madame 
Antoine" to enjoy a "Pompano au Gratin." Whilst waiting for 
the waiter to serve it you will call for a "Peychaud Cocktail," 
another of the delicious drinks of that Capital of Epicures 
whose motto is "Life is what we make it. Let us live whilst we 
eau." "Vivimus dum Vivamus." 




BY 

J. STRAUB 
Wine Steward "The Blackstone 
Chicago, 111. 
Formerly Steward Pendennis 
Club, Louisville, Ky. 



The first and most important thing to be con- 
sidered in the proper handling and serving of wines, 
etc., is the building and construction of the wine 
cellar, and as the température plays a big rôle in the 
conditioning of wines, the same should be built un- 
der ground, where an even température of from 56 
to 60 degrees Fahrenheit may be maintained. 
Stone and cernent Aval] s are préférable, as brick walls have 
a tendencv to be damp and develop mildew. It is essential to 
have your cellar dry and well ventilât ed. ïhe whitewashing or 
painting of the walls will pnrify the atmosphère and keep bugs 
and other insects from accumulating. Electric lights should be 
used, as gaslight quickly changes température. Concrète floors, 
slightly slanting from the four walls towards a drain in the 
center are best for keeping your cellar in a clean and sanitary 
condition. The floor should be tlushed and scrubbed at least 
once a week and every time after bottling wine. 

In building jour bins, one-inch strips of wood, extending 
from floor to ceiling, should be fastened against the walls about 
three feet apart. Wire netting (one-half inch mesh) should be 
stretched tight over thèse strips, extending the length of the 
wall, thus forniiug the back of the bin and giving free circula- 
tion of air. 

Kacks for barrels should be built sufaciently high to make 
cleaning under same easy. 

Bottle washing tank (made of cypress wood) with two com- 
partments, equipped with overflow waste, hot and cold water 
faucets, should be installed. Also electric bottle washer and 
automatic rinser. Bottles should be extremely clean and thor- 
oughly dry before being used. 

Binning — Sparkling wines, Ehine, Moselle and Sauternes, 
should be stored in the lowest bins, with Burgundy and Clarets 
next. Above thèse should be the Ports, Sherrys and Madeiras, 
while the top bins can be used for Liquers, Gins, Whiskies and 
Cognacs. 

Serving of Wines — Champagnes should be chilled before 
serving ; this, however, should be doue slowly, as a great many 
wines are robbed of their life and vinosity by being chilled too 




quickly. As a gênerai ru le, ail Champagne» are served too coid 
in the United States. Rhine wines, Moselle, Sauternes and 
White Burgundies sliould be served at a température of abont 
forty degrees. The quality of the wines, however, sliould be 
taken into considération when being chilled. Light-bodied 
wines, as a rule, have a good deai of acid, which, through having 
the wine too cold, becomes very pronounced. Clarets and Bur- 
gundies sliould be well rested before attempting to serve theni 
and sliould be carefully decanted. Ail improving wines continue 
to precipitate their tartar, tannin, etc., forming a crust on the 
lower side of the bottle, which, when mixed up with the wine, 
renders it bitter and unwholesome. Clarets should be served at 
température of room in which meal is served. Burgundy, the 
richest of ail natural wines, should be served at 65 degrees. In 
the serving of beverages with a dinner, I do not altogether ap- 
prove of the largely prevailing habits. By saying this I especial- 
ly refer to appetizers. Dry Sherries, Vermouths and Bitters are 
unquestionably the best appetite producers. 

With Sea Food, serve either Moselle, Rhine Wine or White 
Burgundy. 

With soup, Dry Sherry or Madeira. 

With entrée, a light, but sound, Claret. 

With roast, Burgundy or Château Claret. 

With game, Vintage Champagne. 

With pastry or cheese, Fruity Sherry, Madeira or Port. 
With Demi Tasse, Cognac, Liquer or the celebrated after- 
dinner drink, "The Blackstone Comfort." 





Whiskev 

^ ÎO 8E ASSOtUTEiY PURE ANS ^ 



As Served at 
Louisville, Ky. 



ANANIAS PUNCH 

The Juice of one dozen lemons peeled. 

One jigger Augostura Bitters. 

Three quarts of Champagne. 

One quart of Apollinaris. 

One pint of cherries. 

Put ail the ingrédients together in 
punch bowl, mix well, ice, and serve 
in Champagne goblets. 



LORD BALTIMORE COCKTAIL 

Fill mixing glass with shaved ice. 
Juice of one-half lime. 
One jigger Scotch Whisky. 
One-half jigger Red Curacoa. 
Stir and strain in cocktail glass. 



PENDENNIS COCKTAIL 

Fill mixing glass with shaved ice. 
Juice of one-half lime. 
One-third jigger Hungarian Apricot- 
ine. 

One jigger Dry Gin. 

Stir and strain in cocktail glass. 



3\ecif>es for 

5ttixed 
TDrtnks 



PENDENNIS MINT JULEP 

Use silver cup. 

One-half lump of sugar dissohed 
with a little water ; fill cup with shaved 
ice. 

One jigger of Kentucky Bourbon 
Whisky, mix well with spoon uutil 
frost appears on the cup. 

Then take about twelve sprigs of 
fresh sweet mint, insert them in the 
ice, stems downward, so the leaves will 
be above, in the shape of a bouquet, 
and serve with straws. 



OLD FASHIONED TODDY 

Dissolve one-half lump of sugar 
thoroughly. 
One cube of ice. 
One jigger of whisky. 
Stir well and serve in toddy glass. 



PENDENNIS EGGNOG 

(One Gallon) 

Take the yellow of one dozen eggs. 

One pound granulated sugar. 

One teaspoon nutmeg. 

One-half pint cream, and beat well 
together. Then take one quart Ken- 
tucky Bourbon Whisky, one quart Cog- 
nac, and one pint Jamaica Rum, beat 
ail together. Take one quart rich 
cream and beat until stiff, then add 
the above mixture very slowly, whip- 
ping until well mixed. Serve in punch 
cups. 




Superintendent. 



As Served at 



Z£îtion Cea^ue (Tlub 



New York, N. Y. 



STERLING EGGNOG 

Be it understood that only the fresh- 
est and purest eggs, milk and cream, 
and high class liquors be used. 

Prépare in order named. 

Take two large bowls (capaeity four 
gallons) separate 24 eggs; yolks in one 
bowl, wbites in anotber. Beat the yolks 
with long wooden spoon while adding 



CHAMPAGNE CUP 

Prépare in crystal pitcber in order 
named. 

One pony Maraschino. 

One pony Orange Curacoa. 

One pony Frencb Brandy. 

The juice of one fresh lime and the 
rind. 

One quart Champagne, cold. 
One bottle Club Soda, cold. 
Ice. 

Whole slices (daintily) eut of oranges, 
pineapples and limes, six sprigs of 
fresh mint, strawberries on top. 

The above recipe may be used also 



3\ecip es for 

~2)rittks 



slowly one and one-half pounds of 
powdered sugar. After this is thor- 
oughly smooth, and while stirring rap- 
idly, add slowly : 

Two bottles French Brandy. 

One-half bottle St. Croix Rum. 

One-half pint Jamaica Rum. 

One-half pint Arrac. 

Two gallons milk. 

Beat the whites of the eggs to a 
snowy froth, also one pint of cream, 
and add to the bowl with a large pièce 
of ice. 

When served in glasses, grate a little 
nutmeg on top. 



with the following Cups : 
Claret Cup, two limes. 
Rhine Wine Cup, two limes. 
Moselle Wine Cup, two limes. 
Sauterne Cup, two limes. 
Sparkling Cider Cup four limes. 




Steward. 



E H. 
Taylor, Jr. 
& Sons 

Frankfort, Ky. 
Distillers 



J 1 




Green River 
Distg. Co. 

Owensboro, Ky. 
Distillers 




lilriil 



il 



The Large 

Distg. Co. 

Pittsburg, Pa. 
Distillers 




The 
Freiberg & 
Workum 
Co. 

Cincinnati, O. 
Distillers 




As Served at 

ttew y orK^tbletic Club 

New York (Travers Island), N. Y. 

ORANGE BLOSSOM 

One-third French Vermouth. 
One-third Italian Vermouth. 
One-third Gordon Gin. 
Plenty of orange juice. Frappe. 
Serve in whisky glass. 

THE LA 1)1 ES DREAM 

One-half Maraschino. 
One-half Cream Yvette. 
Thick Cream on top. 
Serve in sherry glass. 

TRAVERS ISLAND COCKTAIL.. 

One-third French Vermouth. 
One-third Plymouth Gin. 
One-third Dubonnet. Frappe. 
Serve in cocktail glass. 



As Served at 

Calumet Club 

Chicago, Illinois 

CALUMET COCKTAIL 

Three dashes of Acid Phosphad. 
One dash of Angostura Bitters. 
One-half jigger of Bourbon Whisky. 
One-half jigger of Italian Vermouth. 
Stir and strain into a cocktail glass. 

KLONDIKE 

Pare an orange as you would an 
apple. 

Use the juice of one orange. 
One jigger of whisky. 
Shake and strain in a large glass and 
flll with bottle Ginger Aie. 



3\ectpes for 

TDrinks 



SAVAGE COCKTAIL 

One-third Italian Vermouth. 
Two-thirds Rye Whisky. 
Orange peel. Frappe. 
Serve in cocktail glass. 

DR. BIRCII COCKTAIL 
One-third French Vermouth. 
Two thirds Nicholson Gin. Frappe. 
Serve in cocktail glass. 
(The two above cocktails are named 
for two members of the Club). 

THE FAVORITE. 

Juice of one lime. 

Three or four sprigs of mint crushed. 

One drink of Gordon Gin. 

One bottle of imported Ginger Aie. 

Fill with fine ice and serve. 

(Tins rnakes a fine summer drink.) 




Steward. 



FINE TREE 

Two-thirds jigger of Tom Gin. 

One-third jigger of Italian Vermouth. 

Three sprigs of mint broken into 
small pièces, put in mixing glass with 
two or three pièces of ice, and shake 
long enough to break the mint small 
enough to pass through strainer. 
Strain into cocktail glass and leave the 
small pièces of mint float ou top. 

GROCE COCKTAIL 

Two-thirds jigger of Tom Gin. 
One-third jigger of Italian Vermouth. 
One-fourth jigger of Grape Fruit 
Juice. 

One-half glass of shaved ice. Shake 
and strain into cocktail glass. 




Steward. 



Irish Whiskey 



"Power Y' 



Représentée! 
in the United States by 
E. LA MONTAGNE'S SONS 
15 S. William St., New York 

Représentée! in Canada by 
MEAGHER BROS. & CO., Ltd. 

14 De Bresoles St., Montréal 




Pure Pot Still 



"Th 
Swallow 



ree 



Agents 
DELANEY & MURPHY 

6, 8, 10 and 12 Wabash Ave., Chicago 

R. P. R1THET & CO., Ltd. 
Victoria, B. G 

J. COLLCUTT & CO. 
Vancouver, B. C. 



A "Straight" Whiskey Made from Home Grown Malt and Barley 

Obtainable at ail First-Class Hoteîs, Cafés and Wine Merchants 
in every city of the United States and Canada 



The 

Geo. T. 
Stagg Co. 

Frankfort, Ky. 
Distillers 





^ 'DISTILLER- ^ 



Perkins 

& 

Manoing 
Co. 

Distillers 





As Served at 

^tlanufacturers' (Tlub 

Philadelphia, Pennsylvania 

EASTER TONIC 

One-half gallon Milk. 
One Pint Brandy. (Whisky can be 
used). 

One-fourth Pint Rum. 
Yolks o£ eight eggs, thoroughly 
beaten. 

One-half pound pulverized sugar. 

Mix well the eggs, sugar and milk. 
then add brandy and rum, nutmeg to 
taste. Beat wbites of eggs to perfect 
froth and stir mixture thoroughly. 

For larger quantity, increase in pro- 
portion. 



As Served at 



Brookline, Massachusetts 



LONE-TREE COCKTAIL 

One-third Italian Vermouth. 

Two-thirds Old Tom Gin. 

Shake well in cracked ice and strain. 

AMERICAN BEAUTY COCKTAIL 

One-third French Vermouth. 

Two-thirds Old Tom Gin. 

Juice of half a lime. 

Shake well in cracked ice and strain. 

MAMIE TAYLOR'S SISTER 

One good-sized drink of Dry Gin. 

One Lime squeezed and dropped in. 

One bottle of Ginger Aie. 

One cube of ice. 

Serve in extra large glass. 



3\ectp es for 

~2)rmks 



poop nzz 

Use a large glass. 
Three-fonrths tablespoonful of Sugar. 
One egg, both white and yolk. 
One Wine Glass of Gordon Gin. 
The Juice of One Lemon. 

Fill glass with fine ice and shake 
well. 

Strain in large glass and add Apol- 
linaris Water. 




Steward. 



CLOVER-LEAF COCKTAIL 

Juice of a lime. 

Teaspoonful of Grenadine Syrup. 

White of one egg. 

One-half jigger of Dry Gin. 

Shake well in cracked ice and strain 

Float a Mint Leaf. 



BULL'S EYE CUP 

One pint of sparkling cider. 
One pint of Tmported Ginger Aie. 
One glass of brandy. 
Ice and fruit in season. 
Serve in large glass pitcher, with a 
few sprigs of Mint. 



G RE EN EIZARD 

One drink of Gin. 

Green Menthe enough to color. 

Juice of one Lime. 

One bottle of Club Soda. 

One cube of ice. 

Serve in extra large glass. 



As Served at 

l£nton"Teaû(U£ (Tlub 

Philadelphia, Pennsylvania 

WHISKY PUNCH. 

One portion whisky. 
Juice of one lemon. 
One pony Curacoa. 
One dash St. Cïuix Ruin. 
Sugar. 

Shake well, and serve in small gob- 
let with a slice of Orange and Pine- 
apple. 

WHISKY SOUK 

Same as above, with less sugar. 

DORRINCE COCKTAIL. 

One-third Italian Vermouth. 
Two-thirds Gordon Gin. 
One Slice of Orange Peel. 
Shake well. 

Serve in silver cooler. 



WOODMAN COCKTAIL. 

One-third French Vermouth. 
Two-thirds Gordon Gin. 
Orange Rind and Frappe. 

STAR COCKTAIL, 

One-third Italian Vermouth. 
Two-thirds Apple Jack. 



As Served at 



lïitèianopoUs (Tlub 

Indianapolis, Indiana 



RICHELIEU COCKTAIL 

One-half jigger Dubonnet. 

One-half jigger Hennessy XXX. 

One-half jigger Italian Vermouth. 

Two dashes Peychaud. 

Two pièces orange peel; squeeze in 
shaking cup. 

Proceed in the same way other cock- 
tails are made, and place cherry in 
glass. 




Manager. 



AMERICAN BEA UT Y. 

One-third Italian Vermouth. 
Two-thirds Gordon Gin. 
A little lime juice. 
Dash Maraschino. 

ZEELAND COCKTAIL. 

One-third Italian Vermouth. 
Two-thirds Jamaica Rum. 
Three dashes Russian Kunnuel. 

AFTER-DINNER COCKTAIL 

One-half jigger Apricot Brandy. 
One-half jigger White Menthe. 
One dash Russian Kummel. 
Juice of one-half Lime and Frap 

HOT IRON 

(Will make two drinks). 
Juice of one-half Grape Fruit. 
One-half jigger of Bénédictine. 
One jigger brandy. 
One jigger Apricot brandy. 
Shake well and serve in a small 
;lass or claret glass. 

JACK ROSE COCKTAIL 

Juice of One-half Lime. 
One-third Grenadine. 
Two-thirds Apple Brandy. 
Shake well. 

Serve in cocktail glass. 



3\ectp es for 

TDrinks 



PC. 



beer 




Steward 



As Served at 



Bl)<rElks' Club 

New Orléans, Louisiana 



McGRONEY PUNCH 

One tablespoonful powdered sugar. 
Two tablespoonfuls Lime Juice. 
One teaspoonful Raspberry Syrnp. 
A dash of Kirschwasser. 
Half gill of Rye whisky. 
One tablespoonful of Rum. 
Enongh Seltzer to half fill lemon a de 
glass. 

Stir well and fill glass with cracked 
ice. 

RAMAKOOLA 

One-half Italian Vermouth. 
One-half French Vermouth. 
Dash Byrrh Bitters. 
Fill glass with cracked ice. 




Steward. 



As Served* at 



New York, N. Y. 



HAZLETON COCKTAIL, 

One-half Nicholson Gin. 
One-fourth French Vermouth. 
One-fourth Italian Vermouth. 
Frappe with a few sprigs of fresh 
mint. 

Serve in cocktail glass. 

GOOD TIMES COCKTAIL, 

Two-thirds ïom Gin. 
Qne-third French Vermouth. 
Stir and strain. 
Serve in cocktail glass. 



WALDOKF ROSE 

Half Dry Gin. 
One-fourth Apple Whisky. 
One-fourth Grenadine. 
Juice of one Lime. 
Frappe thoroughly. 



As Served at 



Auditorium Hfotel 



Chicago, Illinois 



AUDITORIUM GIN FIZ 

Regular Gin Fizz with white of egj 
Put in sprig of mint when served. 

BRAIN DUSTER 

Juice of one-half Lime. 

Three dashes Peychaud Bitters. 

One-half pony Absinthe. 

One-half pony Anisette. 

White of egg. 

Frappe. 

PRINCESS COCKTAIL 
One-third French Vermouth. 
One-third Italian Vermouth. 
One-third Absinthe. 
Frappe. 

AUDITORIUM COCKTAIL 
One-half jigger Dry Gin. 
One-third jigger French Vermouth. 
White of egg. 
Frappe. 



3\ecipes for 

TDriitks 



CLOVER CLUB 

Juice of half leinon. 
White of an egg. 
Half teaspoonful powdered sugar. 
One drink of Plymouth Gin. 
One pony Kaspberry Syrup. 
Frappe thoroughly and serve in elaret 
glass with a sprig of mint on top. 

WALDOKF QUEENS 

Two slices pineapple well muddled. 
One-half Dry Gin. 
One-fourth French Vermouth. 
One-fourth Italian Vermouth. 
Small pièce of orange, well frapped. 

WALDOKF SPECIAL 

Juice of one Lime. 
One drink Apricotine. 
Frappe thoroughly and serve in cock- 
tail glass. 




Manager. 



AUDITORIUM GIN FIZZ 

Juice one-half lime. 
Small toddy. 

Spoonful Grenadine Syrup. 
Three-fourths jigger Apple Brandy. 
Frappe. 

WILD IRISH ROSE 

Use highball glass. 
One-half lime muddled. 
Small toddy. 

Spoonful Grenadine Syrup. 
Three-fourths jigger Irish Whisky. 
Lump highball ice. 
Fill up with seltzer. 

FOOTE'S SUMMER SOUR 
Juice one-half lemon. 
Three-fourths jigger good Bourbon 
whisky. 
One dessert spoonful sugar. 
Frappe, 

Serve in regular fizz glass, with lump 
highball ice, gnd fill up with still water. 
Gin, brandy, Scotch, or any liquor de- 
sired can be used in this drink, and 
makes a delightful summer beverage. 

Manager Liquor Dep't. 



As Served at 

Hfokl belvédère 

Baltimore, Maryland 

FROZEX RYE 

Juice of half lime. 

Few dashes orange juice. 

Few dashes pineapple syrup. 

Few dashes orange Curacoa. 

Balance rye whisky. 
Frozen Scotch or gin same as rye. 

Serve in large Champagne glass. Put 
slice of orange and slice of pineapple 
in glass, allowing same to stick ont 
beyond top of glass. Fill same with 
fine ice and pour drink over same, with 
cherry on top. Serve with straw. 



MOON COCKTAIL 
Distinctly Our Own 

Few dashes of Grenadine Syrup. 
One-sixth of Italian Vermouth. 
One-sixth of French Vermouth. 
Two-thirds Apple Brandy. 
Stirred with spoon or shaken. 
Cocktail glass. 



BELVIDERE COCKTAIL 
A sood morning bracer. 

One-third Italian Vermouth. 
One-third Gordon Gin. 
One-third Irish Whisky. 
Few dashes of Absinthe. 
Cocktail glass. 
Well frapped. 



~2S>eTCuxe 

3\ectpcs for 



ROYAL SMILE. 

Juice of half a lime. 
One-fourth Grenadine Syrup. 
One-fourth Gordon Gin. 
One-half Apple Brandy. 
Cocktail glass. 

CLOVER CLUB 

Juice of lime. 

Few dashes of Grenadine Syrup. 
One-sixth Italian Vermouth. 
One-sixth French Vermouth. 
Two-thirds gin. 

Add white of an egg. Frappe well. 

Dress with three mint leaves on edge 
of glass. 

Serve in claret glass. 

In season use raspberries instead of 
Grenadine. Macerate the raspberries 
with muddler. 



PERFECT COCKTAIL. 

One-sixth Italian Vermouth. 
One-sixth French Vermouth. 
Two-thirds Gordon Gin. 
Well frapped with pièce of orange 
peel. 
Cocktail glass. 

PICK ME UP 

Juice of whole orange. 
Jigger of gin. 
White of an egg. 
Highball glass. 
Well frapped. 




Wine Steward. 



As Served at 

St. parles Tfotel 

New Orléans, Louisiana 

ST. CHARLES COOLER 

This drink is the most soothing and 
cold summer drink, much liked by ev- 
erybody who has tried it, and is at 
présent making a big hit. 

Serve like highball in Toin Collins 
glass with ice. 

Juice of one lemon. 

One drink of gin. 

One-half drink of Grenadine Syrup. 
Add Seltzer to taste. 

ST. CHARLES COCKTAIL 

Juice of one lime. 
White of one egg. 
Three-fifths Gordon Gin. 
Two-fifths Grenadine or Raspberry 
Syrup. 

Frappe and strain to cocktail glass 
and serve with a mint leaf on top. 



SAZERAC COCKTAIL 

A famous Southern cocktail, which 
has the biggest call in the market in 
the South and replaces our Northern 
Manhattan. 

Smash lump of sugar in oïti Jashion 
cocktail glass. 

Add three drops Peychaud Bitters. 

Two drops Angostura. 

One drink good rye whisky. 

Ice and strain to another ice-cold old- 
fashion cocktail glass with a dash of 
Absinthe in, then squeeze oil of lemon 
peel. 



"THE THREE GRACES" COCKTAIL 

For persons fond of Vermouth or 
Dubonnet, this has the richest flavor and 
pleasant aroma, as well as taste, and 
is considered to give an unusually strong 
appetite. 

One-third Dubonnet. 

One-third French Vermouth. 

One-third Orange Gin. 

Frappe and strain to cocktail glass. 







ya 


pas for 




ittks 



RUSSIAN COCKTAIL 

A drink which is in the last year 
much appreciated in the Northern part 
of Europe, and is lately introduced 
here, where it has proven to be appre- 
ciated by conuoisseurs. 

Three-fifths Vodka. 

Two-fifths Ruhinoy (a Itussian cherry 
cordial made of cherry stones). 
Frappe and strained. 
(This drink is very strong). 

HICKORY COCKTAIL 

Supposed to be originated by old Gen- 
eral Hickory, and much used in New 
Orléans. 

One-half French Vermouth. 

One-half Italian Vermouth. 

One teaspoonful Ami Picon. 

Iced and strained to cocktail glass, 
then squeeze oil of a pièce of lemon 
therein. 



OJUI COCKTAIL 
or 

SPANISH ABSINTHE COCKTAIL. 

Is much used in New Orléans, and be- 
longs to the drinks which made New 
Orléans famous. For people who like 
absinthe, this is very appetizing. 

One drink Ojui in large glass of ice, 
keep on dropping Seltzer in glass, and 
stir with spoon until the outside of 
glass is frozen, and your cocktail is 
finished. Then add a few drops of 
Peychaud New Orléans Bitters, and 
strain to a cocktail glass. 




Maitre de HoteL 



As Served at 

St. parles Kotel 

New Orléans, Louisiana 

A EEJAH 

One ounce Wyand Fockink Rum 
Punch. 

Two ounces old brandy. 

Frappe and serve in small Burton 
Aie glass — enough for two. 

A PEQUOT FIZZ 

One and one-half ounces Plymouth 
gin. 

Juice of one-half lime. 

One teaspoonful of sugar. 

One-half wkite of one egg. 

Three sprigs of mint. 

Well shaken with coarse ice. 

Strain and fizz with carbonic water. 



3\ectpe.s for 

5tlixe6 
T>rmks 



As Served at 

TCotelHaSalU 

Chicago, Illinois 

LA SAL1L1E COCKTAIL, 

The juice of one-sixteenth of an or- 
dinary grapefruit. 

Equal parts of Dry Gin and Italian 
Vermouth. 

Frapped and served in a cocktail 
glass, using the large white grape in 
place of the cherry or olive. 

LA SALLE FIZZ 

The LaSalle Fizz is made from the 
juice of one-half of an orange, one- 
sixth of grapefruit, one tablespoon- 
ful of sugar, one jigger of Gin, and 
prepared and served as other Fizzes. 

Wine Steward. 



A PEQUOT DE LUXE 

One ounce Old Brown Sherry. 
One ounce old brandy. 
One ounce Jamaica Rum. 
Peel of a whole lemon and one slice 
of inside. 
One egg. 

Three ounces sugar. 
One-fourth pint of cream. 
Shaken well with coarse ice. 
Served in small stem punch glasses — 
enough for four glasses. 



Steward. 



Some «famous ,Aitcestral 



CHAMPAGNE PUNCH 

The juice of six lemons and six limes 
strained into one teacupful of granu- 
lated sugar that has been previously 
dissolved in one-half cupful hot water. 

Stir into this one pint of French bran- 
dy and one small teacupful of Jamaica 
rum. 

Turn into this one gallon of orange 
ice, frozen very hard, and four quarts 
of Champagne. 

Top off with thin slices of orange and 
fresh pineapple and large red and black 
cherries. 

When the Champagne is well mixed 
in with the other ingrédients (breaking 
up the orange ice as little as possible) 
serve in punch cups, dipping a small 
lump of the orange ice in each cup with 
punch. 



Sig. & Sol. H. Freiberg 
Cincinnati, O. 
Distillers 



Some JFamous .Ancestral 



KENTUCKY MINT JULEP 

Select twelve full sprigs of mint with 
long stems, twist the bunch twice, and 
stand them in a julep glass. 

Fill with fînely crushed ice and pour 
over this one heaping teaspoonful of 
granulated sugar that has been thor- 
oughly dissolved in two tablespoonfuls 
of hot water. 

Stir slightly to chill. 

Fill glass with old Bourbon whisky, 
pour carefully that ail the whisky may 
stand on top of the water. 

Let set for about one minute, and stir 
before drinking. 

Place sprigs of mint on one side of 
the cup and drink from the other. 



EGGNOG 

One dozen teaspoonfuls of granu- 
lated sugar. 

Six cocktail glassfuls of Bourbon 
whisky. 

Five cocktail glassfuls of rum. 
Three cocktail glassfuls of apple 
brandy. 

Three cocktail glassfuls of French 
brandy. 

One whole nutmeg, grated. 

Beat the yolks of fourteen eggs until 
very light. 

Add sugar, and beat again until thor- 
oughly dissolved. 

Then add half of the whites that have 
been beaten separately until very stiff. 

Beat mixture again, and add, 
whisky, then rum, then brandy, a 
at a time, stirring ail the while. 

Now stir in nutmeg. 

Add three pints of fresh cream, let 



first 



De Cuxe 

3\ectpes for 



OLD FASHIOX KENTUCKY APPLE 
TODDY 
or 

APPLE JACK 

Select one dozen apples and core, but 
do not peel. 

Bake dry until nearly done, when 
pour on them one pint of scalding water 
and one heaping pint of granulated 
sugar. 

Let cook doue, scorching a little 
brown on bottom. 

Poiir ail in a bowl and add one quart 
of Bourbon whisky and one quart of 
apple brandy. 

One-half nutmeg grated. 

A small pinch of brown cloves. 

The grated peel of one orange (using 
only the very yellow part, noue of the 
white). 

Add water to suit taste of the drinker. 
Serve hot in small sherbet glasses. 



stand a while (if possible over night), 
and then beat in three pints of whipped 
cream that has stood in freezer until 
thoroughly chilled. 
Serve in old-fashion eggnog cups. 



OLI) KENTUCKY TODDY 

Take a large silver goblet or a large 
toddy glass. 

Fill two-thirds full with small lumps 
of ice (not too small, however). 

Add one dessert spoonful of granu- 
lated sugar that has been previously 
dissolved in eue teaspoonful of water. 

Stir until there is a cold frost on cup. 

Then iill with old Bourbon whisky, 
saving room for one dessert spoonful of 
fine peach brandy. 

Top off with a long, very thin pièce 
of orange peel. 



Old 
Grand-Dad 

Distg. Co. 

Louisville, Ky. 
Distillers 




® IkH> 




ATHEX 




W.L.WelIer 
& Sons 

Louisville, Ky. 
Distillers 



: 




.Bourbon 



Lit À: 




H. 
Rosenthal 
& Sons 

Cincinnati, O. 
Distillers 





Greendale 
Distilliig 
Co. 

Lawrenceburg, 
Ind. 

Distillers 





B OTT"LED IN BOND 





"popular i>riitks 



MARTINI COCKTAIL, 
(l'se a large bar glass). 
Fill the glass up with ice. 
Two or three dashes of gum syrup 
(be careîul in not using too much). 
Two or three dashes of bitters. 
One (la sh of Curaçao or Absinthe, if 
requir^d. 

One-half wjne-glass of Old Tom Gin. 

Qne-half wine-glass of Vermouth. 

Stir up well with a spoon; strain it 
ijito a fancy cocktail glass; put in a 
cherry or a medium-sized olive, if re- 
quirèd, and squeeze a pièce of lemon 
peei on toi», and serve. 



WHISKY DAISY\ 
(Use a large bar glass). 

One-half tablespoonful of sugar. 

Two or three dashes of lemon juice. 

One dash of lime juice. 

One squirt of syphon, vichy, or selt- 
zer; dissolve with the lemon and lime 
juice. 

Three-fourths of the ylass filled with 
fine-shaved iee. 

One wine .nlass of good whisky. 

Fill the yiass with shaved ice. 

One-half pony glass chartreuse (yel- 
low). 

Stir up well with a spoon; then take 
a fancp glass, bave it dresed with 
fruits in season, and strain the mixture 
into it and serve. 



3\ectpes for 

T>rinks 



MANHATTAN COCKTAIL». 
(Use a large bar glass). 
Fill the glass up with iee. 
One or two dashes of gum syrup, very 
carefully. 

One or two dashes of bitters (orange 
bitters). 

One dash of Curaçao or Absinthe if 
required. 

One-half wine glass of whisky. 

One-half wine-glass of Vermouth. 

Stir up well; strain into a fancy cock- 
tail glass ; squeeze a pièce of lemon peel 
on top, and serve. 

WHISKY RICKEY 
(Use a médium size Fizz glass). 

One or two pièces of ice. 

Squeeze the juice of one good-sized 
lime or two small ones. 

One wine-glass of rye whisky. 

Fill up the glass with club soda, 
seltzer, or vichy ; and serve with spoon. 



SHERRY COBBLEK. 
(Use a large bar glass). 

One-half tablespoonful of sugar. 

One-half wine-glass of seltzer water, 
dissolve with a spoon. 

Fill the glass up with fine crystal ice. 

Then fill the glass up with sherry 
wine. 

Stir well with spoon and ornament 
with grapes oranges, piueapples, ber- 
ries, etc. ; serve with a straw. 

TOM COLLINS 
(Use an extra large bar glass). 

Three-fourths tablespoonful of sugar. 
Three or four dashes of lime or lemon 
juice. 

Three or four pièces of broken ice. 
One wine-glass of Old Tom Gin. 
One bottle of plain soda water. 
Mix well with a spoon, remove the 
ice and serve. 



Jpopular iDrtrtks 

* 

GIN nzz 
(Use a large bar glass). 

One-half tablespoonful of sugar. 

Three of four dashes of lemon juice. 

One-half glass of shaved ice. 

One wine-glass of Old Tom Gin. 

Stir well with a spoon, strain it into 
a large-sized bar glass, fill up tbe bal- 
ance with vichy or seltzer water, raix 
well and serve. 

G IX TODDY 

(Use a whisky glass). 
One-half teaspoonful of sugar, dis- 
solve well in a little water. 

One or two lumps of broken ice. 
One wine-glass of gin. 
Stir up well and serve. 



WHISKY COCKTAIL 
( l se a large bar glass). 

Three-fourths glass of fine shaved 
ice. 

Two or three dashes of gum syrup : 
very careful not to use too much. 

One and one-half or two dashes of 
bitters. 

One or two dashes of curaçao. 

One wine-glass of whisky. 

Stir well with a spoon and strain it 
into a cocktail glass. putting in a cher- 
ry or a medium-sized olive, and squeeze 
a pièce of lemon peel on top, and serve 



SHERRY COCKTAIL, 
(Use a large bar glass). 

Three-fonrths glassful of shaved ice. 

Two or three dashes of bitters. 

One dash of maraschino. 

One wine-glass of sherry wine. 

Stir up well with a spoon, strain into 
a cocktail glass, put a cherry into it. 
squeeze a pièce of lemon peel on top. 
and serve. 



3\ectp es for 



SAl TERNE COBBLER 
(Use a large bar glass). 

One-half tablespoonful of sugar. 

One-half wine-glass orchard syrup. 

One-fourth wine-glass of water or 
seltzer; dissolve well with a spoon. 

Fill the glass with fine shaved ice. 

One and one-half wine-glass Sauterne 
wine: stir up well. ornament with 
grapes, oranges, pineapple, berries 
etc.. in a tasty manner, and serve with 
a straw. 

GIN RICKEY 
(Use a medium-sized Tï/.z glass). 

One or two pièces of ice. 

Squeeze the juice of one good-sized 
lime or two s mail ones. 

One wine-glass of Tom or Holland 
Gin. 

Fill up the glass with club soda, 
carbonic or seltzer if required, and 
serve with a spoon. 



WHISKY SOUR 
(Use a large bar glass). 

One-half tablespoonful of sugar. 

Three or four dashes of lemon juice. 

One squirt of syphon seltzer water. 
dissolve the sugar and lemon well with 
a spoon. 

Fill the ghiss with ice. 

One wine-glass of whisky. 

Stir up well. strain into a sour glass. 

Place fruit#into it, and serve. 



WHISKY COBBLER 
(Use a large bar glass). 

One-half tablesponful of sugar. 

One and one-half teaspoonfuls of 
pineapple syrup. 

One-half wine-glass of water or selt- 
zer; dissolve well with a spoon. 

Fill up the glass with line ice. 

One wine-glass of whisky. 

Stir up well with a spoon, and orna- 
ment on top with grapes, pineapple. 
and berries in season, and serve with 
a straw. 



jpoputar JDrinks 

WHISKY FIZZ 
(Use a large bar glass). 

Oné-fôurth tablespoonful of sugar. 

Two pr three dashes of lemou juice, 
dissolve witb a squirt of seltzer water. 

Fill tbe glass witb ice. 

Une wine-glass of whisky. 

Stir up well, strain into a good-sized 
fizz ulass, fill tbe balance up witb selt- 
zer or vicby water, and serve. 



WHISKY FIX 
(Use a large bar glass). 

One-balf tablespoonful of sugar. 
Two or three dashes of lime or lemon 



GIN COCKTAIL 
(Use a large bar glass). 

Fill up tbe glass witb ice. 

Two or three dashes of gum syrup 
(be careful in not using too much). 

Two or three dashes of bitters. 

One dasb of either curaçao or ab- 
sinthe. 

One wine-glass of gin. 

Stir up well, strain into a fancy cock- 
tail glass putting in a cherry or rnedi- 
um-sized olive, squeeze a pièce of lenion 
peel on top, and serve. 

GIN JULEP 
(Use a large bar glass). 

Three-fourths tablespoonful of sugar. 
Three or four sprigs of mint. 
One-half wine-glass of water, dissolve 
well, until the essence of tbe mint is 



3\ectpes for 



juice, dissolve well with a little water. 

One-half pony glass of pineapple 
syrup. 

Three-fourths glass of shaved ice. 

One wine-glass of whisky. 

Stir up well witb a spoon, and orna- 
ruent witb grapes, oranges, pineapple, 
and berries in a tasteful manner; serve 
with a straw. 

HORSES NECK 
(Use a large size Fizz glass). 

Peel a lemon in one long string, place 
m .uinss so that one end hangs over the 
bead of glass. 

Two or three dashes of bitters. 

One wine-glass whisky, rye, Scotch or 
Irish, as preferred. 

Three or four lumps of broken ice. 

Fill up with syphon, vichy or ginger 
aie. 



extracted, theu remove the mint. 

Fill up with fine ice. 

One and one-fourth wine-glass of gin. 

Stir up well with a spoon, ornament 
it the same as you would mint julep, 
and serve. 



OLD STYLE WHISKY SMASH 

(Use an extra large whisky glass). 

One-fourth tablespoonful of sugar. 

One-balf wine-glass of water. 

Three or four sprigs of mint, dis- 
solve well, in order to get the essence 
of the mint. 

Fill the glass witb small pièces of ice. 

One wine-glass of whisky. 

Put in fruit in season, mix well place 
the strainer in the glass and serve. 



A.&H. 




Sancho*s 


m 


Amontillado 
Don Quixote 


dm 

mm 






& Co. 




Importing Agts. 




New York 


m 






! . " ALFONSO S H1PCLIT0 






ÛON QUIXOTÎ 











G. Ceribelli 
& Co. 

New York, 
N. Y. 

Importing Agts. 





Italc- 
American 
Stores 

New York 
Importing Agts. 




Italo- 
American 
Stores 

New York 
Importing Agt 




Some Fine Old Whisk les 
in Existence 



^^^^^ HERE are in existence to-day fifty or more 

O barrels of Spring 1893 "G. W. S. Jones 
Monongahela Pure Rye." This whisky, 
after being tax-paid, was shipped directly 
from the distillery to the Union Storage 
Co., at Pittsburg. Each barrel, at the présent time, 
contains about twenty gallons. Proof ranges from 
114 to 123. 

There is another lot of one hundred barrels of 
whisky made in Daviess County, Kentucky, of 
March, 1891, inspection, making it twenty years old 
at the présent time. The goods, when tax-paid from 
the distillery warehouse, was shipped directly to 
the Louisville Public Warehouse Co., where it has 
remained on storage ever since. The goods are 
known as "Thixton's Club Spécial." 

Another fine lot of old whisky, something like 
fifty barrels of "Melvale," Eastern Rye, was made at 
Baltimore, Maryland. The goods are ten years old, 
very fine quality, and stored at the distillery free 
warehouse, and have never been off the distillery 
premises. 

One of the most perfect lots of Old Rye Whisky, 
one hundred or more barrels, over ten years old, tax- 
paid, is stored in the free warehouse at the Rohr, 
McHenry Distilling Co., at Benton, Columbia Coun- 
ty, Pennsylvania. The distillery has been in exist- 
ence since 1812, and has made Old-fashioned Rye 
Whisky ail thèse years. 



lia a 

rôeverages De Cuxe iDiractorY 


American Beers 


American Gins 


American Whisky 


BUDWEISER 

Anheuser-Busch Brewery 
St. Louis, Mo. 


BURNETT'S 

Sir Robert Burnett & Co. 
New York, N. Y. 


BRADDOCK PURE RYE 

Jas. Clark Dist. Co. 
Cumberland, Md. 


FALSTAFF 

Wm. J. Lemp Brewing Co 
St. Louis, Mo. 


LORD LYTTON 

Old 76 Dist. Co. 
Cincinnati, Ohio. 


CANE SPRING 

S. Grabfelder & Co. 
Louisville, Ky. 


FEHR'S F. F. X. L. 

Frank Fehr Brewing Co. 
Louisville, Ky. 


OLD COLONY 

American Distg. Co. 
Pékin, 111. 


CEDAR BROOK 

J. Kessler & Co. 
Chicago, 111. 


PABST BLUE RIBBON 

Pabst Brewing Co. 
Milwaukee, Wis. 


OXFORD CLUB DRY 

Baird-Daniels Co. 
New York, N. Y. 


ECHO SPRING 

S. Grabfelder & Co. 
Louisville, Ky. 


STROH'S BOHEMIAN 

Stroh Brewery Co. 
Détroit, Mich. 


PEERLESS 

The Fleischmann Co. 
New York, N. Y. 


ECONOMY PURE RYE 

Economy Distg. Co. 
Pittsburg, Pa. 


American Bitters 


PEKINIL 

American Distg. Co. 
Pékin, 111. 


EDGEWOOD 

Edgewood Distg. Co. 
Cincinnati, Ohio. 


ABBOTT' S 

C. W. Abbott & Co. 
Baltimore, Md. 


WHITE TAVERN DRY 

The Fleischmann Co. 
New York, N. Y. 


FERN HILL 

H. Rosenthal & Sons. 
Cincinnati, Ohio. 


American Champagne 


WOOLNER'S DRY GIN 

Woolner & Co. 
Peoria, 111. 


GANNYMEDE "76" 

Sig & Sol H. Freiberg 
Cincinnati, Ohio. 


ASTI SPECIAL 

Italian-Swiss Colony 
San Francisco, Cal. 


American 
Liqueurs and Cordials 

Crème de Menthe, etc. 

The Fleischmann Co. 
New York, N. Y. 


GIBSON'S CELEBRATED 
RYE AVHISKEY 

Gibson Distg. Co. 
Philadelphia, Pa. 


BLACK TOP 

Sweet Valley Wine Co. 
Sandusky, Ôhio. 


GOLD LEAF PURE RYE 

W. P. Squibb & Co. 
Lawrenceburg, Ind. 


ELK BRAND 

Sweet Valley Wine Co. 
Sandusky, Ôhio. 


OLD '76 APRICOT 

Old '76 Dist. Co. 
Cincinnati, Ohio. 


GRANDPA'S RYE 

The Mountain Distg. Co. 
Cincinnati, Ohio. 


GOLD SEAL 

Urbana Wine Co. 
Urbana, N. Y. 


American Whisky 


GREEN RIVER 

Green River Distg. Co. 
Owensboro, Ky. 


GRAND IMPERIAL 

Germania Wine Cellars. 
Hammondsport, N. Y. 


ASTOR 

Max. Selliger & Co. 
Louisville, Ky. 


GUCKENHEIMER PURE 
RYE 

A. Guckenheimer & Bros. 
Pittsburg, Pa. 


GREAT WESTERN 

Pleasant Valley Wine Co. 
Rheims, N. Y. 


ATHERTON 

J. Kessler & Co. 
Chicago, 111. 


HA NO VER 

Standard Dist. Co. 
Cincinnati, Ohio. 


ISLAND QUEEN 

Kelley's Island Wine Co. 
Kelley's Island, Ohio. 


BELLE OF ANDERSON 

S. J. Greenbaum Co. 
Louisville, Ky. 


HIGHLAND PURE RYE 

Freiberg & Workum Co. 
Cincinnati, Ohio. 


PAUL GARRETT 

Garrett & Co. 
Norfolk, Va. 


BELMONT 

Max. Selliger & Co. 
Louisville, Ky. 


HUDSON WHISKY 

Mayer Bros. Co. „ 
Cincinnati, Ohio. ; 


WHITE STAR 

M. Hommel Wine Co. 
Sandusky, Ohio. 


BEN FRANKLIN OLD RYE 

Delanev & Murphy. 
Chicago, 111. 


I. W. HARPER 

Bernheim Dist. Co. 
Louisville, Ky. 





American Whisky 


American Whisky 


American Whisky 


JAS. E. PEPPER 

Jas. E. Pepper Distg. Co. 
Lexington, Ky. 


OLD BR1DGEPORT PURE 
RYE 

Hamburger Disty. 
Pittsburg, Pa. 


PUCK 

J. & A. Freiberg. 
Cincinnati, Ohio. 


JIM DOUGLAS 

J. J. Douglas Co. 
Louisville, Ky. 


OLD CHARTER 

Wright & Taylor. 
Louisville, Ky. 


PURITAN 

D. Sachs & Sons. 
Louisville, Ky. 


J. H. CUTTER 

C. P. Moorman & Co. 
Louisville, Ky. 


OLD FORESTER 

Brown-Forman Co. 
Louisville, Ky. 


RED TOP 

Ferd. Westheimer & Sons. 
Cincinnati, Ohio. 


JOHN POINDEXTER 

Wiglesworth Bros. Co. 
Poindexter, Ky. 


OLD GRAND DAD 

Old Grand Dad Dist. Co. 
Louisville, Ky. 


RUNNYMEDE PURE RYE 

J. B. Thompson & Co. 
Cincinnati, Ohio. 


J. W. M. FIELD 

J. W. M. Field. 
Owensboro, Ky. 


OLD G. W. TAYLOR 

Wiglesworth Bros. Co. 
Poindexter, Ky. 


SAM THOMPSON PURE 
RYE 

Thompson Dist. Co. 
Pittsburg, Pa. 


KENTUCKY DEW 

Old Kentucky Dist. Co. 
Louisville, Ky. 


OLD JOE GIDEON 

Greenbaum Bros. 
Louisville, Ky. 


SHERWOOD RYE 

Sherwood Dist. Co. 
Baltimore, Md. 


KENTUCKY TAYLOR 

Wright & Taylor. 
Louisville, Ky. 


OLD JOE PERKINS 

Perkins & Manning Co. 
Owensboro, Ky. 


STEWART PURE RYE 

Stewart Distg. Co. 
Philadelphia, Pa. 


LARGE 

Large Distg. Co. 
Pittsburg, Pa. 


OLD JORDAN 

J. B. Thompson & Co. 
Cincinnati, O. 


SUNNY BROOK 

Sunny Brook Disty. Co. 
Louisville, Ky. 


LYNNDALE 

Lynndale Dist. Co. 
Louisville, Ky. 


OLD NO. 7 

Jack Daniel Dist. Co. 
St. Louis, Mo. 


SUSQUEHANNA 

Susquemac Dist. Co. 
Cincinnati, Ohio. 


MAMMOTH CAYE 

W. L. Weller & Sons. 
Louisville, Ky. 


OLD OVERHOLT 

A. Overholt & Co. 
Pittsburg, Pa. 


THREE RIVERS 

H. Weil & Sons. 
Paducah, Ky. 


MARK ROGERS 

Bluthenthal & Bickart. 
Baltimore, Md. 


OLD RICHLAND 

Jett Bros. Dist. Co. 
Carrollton, Ky. 


T. J. MONARCH 

J. & A. Freiberg. 
Cincinanti, Ohio. 


MEDALLION 

Old '76 Distg. Co. 
Newport, Ky. 


OLD SOWDERS 

Théo. Sowders, 
Evansville, Ind. 


TOM MOORE 

Tom Moore Disty. 
Bardstown, Ky. 

WHITE MILLS 

White Mills Disty. Co. 
Louisville, Ky. 

W. T. & C. D. GUNTER 
SPECIAL BRAND 

W. T. & C. D. Gunter. 
Evansville, Ind. 


MOORMAN GREEN LABEL 

C. P. Moorman & Co. 
Louisville, Ky. 


OLD TAYLOR 

E. H. Taylor, Jr. & Sons. 
Frankfort, Ky. 


MOUNT VERNON PURE 
RYE 

Cook & Bernheimer Co. 
New York, N. Y. 


OLD UNDERHILL 

S. Jung & Co. 
Milwaukee, Wis. 


O. F. C. 

Geo. T. Stagg Co. 
Frankfort, Ky. 


PALISADE RYE WHISKY 

The Fleischmann Co. 
New York, N. Y. 


American Wine 

VIRGINIA DARE 

Garrett & Co. 
Norfolk, Va. 

New England Rum , 

CRYSTAL SPRING 

Felton & Son. 
Boston, Mass. 


OLD BLUE RIBBON 

Eminence Dist. Co. 
Eminence, Ky. 


PAUL JONES 

Paul Jones & Co. 
Louisvile, Ky. 


OLD BOONE 

Thixton, Millett & Co. 
Louisville, Ky. 


PEERLESS 

Ky. Peerless Distg. Co. 
Henderson, Ky. 



^àevera^es t>* Cuxe — 3mporte6 


Champagne 


Burgundies 


Marsala Wines 


HEAKl GOLLET 

Sonn Bros. Co., Agents. 
New York. 


CxxAKIjJIi» BliiKJNAKJD 

Sonn Bros. Co., Agents. 
New York. 


\^OODHOUSE & co. 

W. A. Taylor & Co., 

Agents. 
New York. 

FRATELLI PLATAMONE 

Sonn Bros. Co., Agents. 
New York. 


CHAS. HEIDSIECK 

Cesare Conti, Agent. 
New York. 


C. MAREY & LIGERBE- 
LAIR 

E. La Montagne's Sons, 

Agents. 
New York. 


LOUIS ROEDERER 

E. La Montagne's Sons, 

Agents. 
New York. 


A. MASSON — DUBOIS 

P. W. Engs & Sons, 

Agents. 
New York. 


J. ROUFF 

Cesare Conti, Agent. 
New York. 

Port 

A. FERREIRA & CO. 

Sam'l Streit & Co., Agents. 
New York. 


G. H. MUMM & CO. 

The Mumm Champagne & 
Importation Co., Agents. 
New York. 


Hnnaarian Vvîn^« 

M. lullgnl lAlt Tf JIlCo 

JALICS PINCZE 

Sonn Bros. Co., Agents. 
New York. 

Italian Wines 


Sparkling Wines 
German 


A. A. FERREIRA 

P. W. Engs & Sons, 

Agents. 
New York. 


FERMA JOSEF FALCK 

Sonn Bros. Co., Agents. 
New York. 


ANTONIA CINALI & CO. 

Chianti. 

Sonn Bros. Co., Agents. 
New York. 


H. KOLITZUS 

Sonn Bros Co., Agents. 
New York. 

RICHARD HOOPER & 

. SONS 

Nich. Rath & Co., Agents. 
New York. 


Italian 


MARQUIS PANCIATICHI 

Chianti. 

Cesare Conti, Agent. 
New York. 

J. L. RUFFINO 

Chianti. 

L. Gandolti & Co., Agents. 
New York. 

J. ROUFF 

Capri. 

Cesare Conti, Agent. 
New York. 


F. CINZANO & CO. 

L. Gandolti & Co., Agents. 
New York. 

J. ROUFF 

Cesare Conti, Agent. 
New York. 

Clarets and Sauternes 


SANDEMAN & CO. 

E. La Montagne's Sons, 

Agents. 
New York. 

SILVA & COSENS 

W. A. Taylor & Co., 

Agents. 
New York. 

VALENCIA PAZ & CO. 

Sonn Bros. Co., Agents. 
New York. 

Spanish Red Wines 

HLJOS BENIGNO LOPEZ 

P. W. Engs & Sons, 

Agents. 
New York. 


AUDINET & BUHAN 

Sonn Bros. Co., Agents. 
New York. 

BARTON & GUESTIER 

E. La Montagne's Sons. 

Agents. 
New York. 

BLANCHY FRERES & CO. 

Nich. Rath & Co., Agents. 
New York. 

F. DUMEZIL 

Cusenier Co., Agents. 

J. \ C W I Ul J\. 

ESCHENAUER & CO. 

P. W. Engs & Sons, 

Agents. 
New York. 


Madeira 

BLANDY BROS. & CO. 

W. A. Taylor & Co., 

Agents. 
New York. 


VVA, ABUDARHAM & FIL- 
HOS 

Sonn Bros. Co., Agents. 
New York. 


JOSE BOULE 

W. A. Taylor & Co., 

Agents. 
New York. 


LEACOCK & CO. 

E. La Montagne's Sons, 

Agents. 
New York. 

Malaga 


CAREY HERMANOS & CO. 

Nich. Rath & Co., Agents. 
New York. 

ROXSOMS & CO 

Sam'l Streit & Co., Agents. 
New York. 


PP7JRY BROS. 

Cesare Conti, Agent. 
New York. 


J. ESCANDELL FERRER 

Sonn Bros. Co., Agents. 
New York. 



Anheuser-Busch 
Brewing Association 

St. Louis 
Brewers 




tÔevcrages ~ï>e Cuxe — Hmporteè 


Sherry 


Brandy 


Gin — British 


Sonn Bros. Co., Agents. 
New York. 


LDE. GUINEFOLLAUD 

Cognac. 

Sam'l Streit & Co., Agents. 
New York. 


BOLD & CO. 

Sam'l Streit & Co., Agents. 
New York. 


GOXZALES BYASS & CO. 

W. A. Taylor & Co., 

Agents. 
New York. 


RIVIERE GARDRAT & CO. 

Cognac. 

Sonn Bros. Co., Agents. 
New York. 


SIR ROBT. BURNETT & 
CO. 

P. W. Engs & Sons, 

Agents. 
New York. 


D. G. GORDON 1795 

P. W. Engs & Sons, 

Agents. 
New York. 


JULES ROBIN & CO. 

Cognac. 

E. La Montagne's Sons, 

Agents. 
New York. 


GORDON & CO. 

E. La Montagne's Sons, 

Agents. 
New York. 

RATHBONE & CO. 

Nich. Rath & Co., Agents. 
New York. 

CHAS. TANQUERAY & CO. 

W. A. Taylor & Co., 

Agents. 
New York. 

AVM. WHITELEY & CO. 

Cook & Bernheimer Co., 

Agents. 
New York. 


SxlNDEMA^, BUCK & CO. 

E. La Montagne's Sons, 

Agents. 
New York. 


IX V f U 1 Vj 1 1, \M l 1 I J IJ Di ± ce ^ vJ. 

W. A. Taylor & Co., 

Agents. 
New York. 


J. V. PIURY & CO. 

Ccsare Conti, Agent. 
New York. 


Greek Cognac and 
Wine 


A. & H. SANCHO 

Sam'l Streit & Co., Agents. 
New York. 


ACHAIA 

Sonn Bros. Co., Agents. 
New York. 


Rhine and Moselle 


Extract of Tamarind 


Sloe Gin 

GORDON & CO. 

E. La Montagne's Sons, 

Agents. 
New York. 

Gin — Holland 

BALL & DUNLOP 

Nich. Rath & Co., Agents. 
New York. 

BLANKENHEIM & NOLET 

Sonn Bros. Co., Agents. 
New York. 


GEORGE AXDERSON 

P. \Y. Engs & Sons, 

Agents. 
New York. 


CARLO ERBA 

L. Gandolfi & Co., Agents. 
New York. 


FIRMA JOSEE FALCK 

Sonn Bros, Co., Agents. 
New York. 

KOCH, LAUTEREN & CO. 

E. La Montagne's Sons, 
Agents. 


Italian Vermouth 

ERATELLI BRANCA 

L. Gandolfi & Co., Agents. 
New York. 

"%/f" 1 T>rrT\TT t>. T>ACCT 

MArtlllM ci lvUÎ5hl 

W. A. Taylor & Co., 

Agents. 
New York. 

TORO 

Italo-American Stores, Inc. 

Agents. 
New York. 


Brandy 

M. BOITARD, COGNAC 

Nich. Rat h & Co., Agents. 
New York. 


CABINET GIN 

The Cook & Bernheimer 

Co., Agents. 
New York. 

HULSTKAMP 

Emil Tirgrath, Agent. 
Hoboken, N. J. 

A. HOUTMAN & CO. 

Sam'l Streit & Co., Agents. 
New York. 


ALBERT DUBOIS & CO. 

Cognac. 

L. Gandolfi & Co., Agents. 
New York. 


VANZETTI, CAPRIOLI & 
AIRALDI 

New York. 

French Vermouth 

MATOLY, BELL & CIE 

Sonn Bros. Co., Agents. 
New York. 


A. DUPUY & CO. 

Cognac. 

P. \V. Engs & Sons, 

Agents. 
New York. 


W. MAINGAY & CO. 

E. La Montagne's Sons, 

New r York. 

SAVAN GIN 

W. A. Taylor & Co., 

Agents. 
New York. 


FRATELLI BRAIVCA 

L. Gandolri & Co., Agents. 
New York. 


NUGUE, RICHARD & CO. 

P. \V. Engs & Sons, 

Agents. 
New York. 



Frank Fehr Brewing 




1 



^Ôevera^s De Cuxe— 3ntporte6 


Scotch Whisky 


Canadian Whisky 


Liqueurs and Cordials 


BERNARD & CO. 

Sam'l Streit & Co., Agents. 
New York. 


WISER'S CANADIAN 
WHISKY 

Wm. G. Moehring & Co, 

Agents. 
New York. 

Liqueurs and Cordials 

ANGOSTURA BITTERS 

J. W. Wupperman, Agent. 
New York. 

APRICOT BRANDY 

Collier & Co. 

W. A. Taylor & Co, 

Agents. 
New York. 

ARCHAMBEAUD FRERES 

Cordials. 

Sonn Bros. Co, Agents. 
New York. 

FLLI. BRANCA & CO. 

Fernet-Branca Bitters. 

L. Gandolfi & Co, Agents. 

New York. 

CATZ HOLLAND BITTERS 

Emil Tirgrath, Agent. 
Hoboken, N. J. 


FLLI. MANCABELLI 

Anesone Triduo. 

L. Gandolfi & Co, Agents. 

New York. 


ROBERT CRAWFORD & 
CO. 

Sam'l Streit & Co., Agents. 
New York. 

GOLF CLUB 
PIBROCH 

W. A. Taylor & Co., 

Agents. 
New York. 

CRAIGELLACHE - GLE N - 
LIVET DISTILLERY 
CO. 

P. W. Engs & Sons, 

Agents. 
New York. 

ALEX. FERGUSON & CO. 

Sonn Bros. Co., Agents. 
New York. 

JAMES MONROE & SON 

The Cook & Bernheimer 

Co., Agents. 
New York. 

J. & G. STEWART 

Win. G. Moehring & Co., 

Agents. 
New York. 

WM. WILLIAMS & SONS 

E. La Montagne's Sons, 

Agents. 
New York. 

JAMES WATSON & CO. 

Nich. Rath & Co., Agents. 
New York. 

Irish Whisky 

CORK DISTILLERIES CO. 
Ltd. 

Nich. Rath & Co., Agents. 
New York. 


F. AV. MANEGOLD 

Getreide-Kummel. 
Sonn Bros. Co, Agents. 
New York. 

NU YENS & CO. 

Apricot Brandy. 

P. W. Engs & Sons, 

Agents. 
New York. 

NU YENS & CO. 

Cordials. 

P. W. Engs & Sons, 

Agents. 
New York. 

PAGE & SANDEMAN 

À -n 1* 1 r* r» f Rrcinmr 

ii. Ll 1 I L, U l UldUKly. 

E. La Montagne's Sons, 

Agents. 
New York. 

AUGUST SCHWARTZ 

Kornschnapps. 

Sonn Bros. Co, Agents. 

New York. 


E. CUSENIER FILS AINE 
& CO. 
Cordials. 

Cusenier Co, Agents. 
New York. 

ERVEN LUCAS BOLS 

Durch Cordials. 

E. La Montagne's Sons, 

Agents. 
New York. 


CHAS. TANQUERAY & CO. 

( lt"1 110"A 1 "1" 1" V c 

WltlllgC JDlLLClo. 

W. A. Taylor & Co, 

Agents. 
New York. 

VINO CHINATO 

Italo-American Stores, Inc. 

Agents. 
New York. 


Il L 1 1 > I > i"i riTjT\T \ TDTC3T I. 1 1 > ■ 

G. Cerib.elli & Co, Agents. 
New York. 

GILKA BERLINER GET- 
REIDE KUMMEL 

Wm. G. Moehring & Co, 

Agents. 
New York. 


XAVIER FISCHLIN FILS 

Kirsch and Gentiane. 

L. Gandolfi & Co, Agents. 

New York. 

Rum 

CROAVN, LONDON DOCK 

Jamaica. 

Sam'l Streit & Co, Agents. 
New York. 

ALFRED LAMB & SON 

Nich. Rath & Co, Agents. 
New York. 

MAGNUM BRAND 

W. A. Taylor & Co, 

Agents. 
New York. 

H' Y WHITE & CO. 

E. La Montagne's Sons. 

Agents. 
New York. 


JOHN JAMESON & SON 

W. A. Taylor & Co, 

Agents. 
New York. 


A. HUBER 

Kirsch and Zwetschenwas- 

ser. 

Sonn Bros. Co, Agents. 
New York. 


KINAHAN & CO. 

P. W. Engs & Sons, 

Agents. 
New York. 

SIR JOHN POWER & SON, 
Ltd. 

E. La Montagne's Sons, 

Agents. 
New York. 

Delaney & Murphy, Agents 
Chicago. 


JULES PERNOD 

Absinthe and Kirschenwas- 
ser. 

P. W. Engs & Sons, 

Agents. 
New York. 

P. A. LARSEN 

Calorie Punch. 

P. W. Engs & Sons, 

Agents. 
New York. 



Pabst Brewing Co. 
Milwaukee, Wis. 
Brewers 



UN 28 191* 



L1BRARY OF CONGRESS 




0 014 755 888 0 • 



